Instructions: Heat oven to 400. Have a large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat. Add shallot and saute 2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more.

Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry in thirty-six 2-inch squares. Place 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2" border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a table fork to seal in filling. Brush tops lightly with egg. With a spatula, transfer pastries to ungreased cookie sheet.

Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.

Pizza Variation: Thaw 1 sheet puff pastry and heat oven as directed. Roll and cut dough as directed above. Substitute for the mushroom mixture:

In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper, 1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as above.

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