Puff pastry with mushrooms

Preparation:

Preparation: Clean the mushrooms by rubbing them gently with a damp cloth. Cut them into slices, sprinkle them with lemon and cook them in a pan with a knob of butter. If they dry too much, add a teaspoon of warm water. With a rolling pin, roll out the puff pastry to a few millimeters thick and cut out many disks of 10 centimeters in diameter with a stencil. Cut the slices of ham in half, spread a little mushrooms, some pine nuts, a strip of fontina cheese, a pinch of pepper on each one; close the roll and place it in the center of the disk. Fold the dough over, pressing the edges tightly to seal. Arrange the puff pastries on a lightly greased baking sheet, brush them with the egg and leave them to brown in a preheated oven at 200 degrees for about a quarter of an hour or as soon as they are golden in color