Ingredients:

175 g unfreezed puff pastry
25 g butter
1 grinded clove
175 g small uncut field mushrooms
4 tablespoons sour cream
1 beaten egg
Salt, pepper, spring onions, and some lettuce leaves for serving.

Roll out the pastry on the surface sprinkled with flour. Then cut out four hearts of the pastry with the help of 7.5 cm diameter pattern. Spread them out on an oiled baking sheet.

Put smaller pattern (4 cm in diameter) on the center of each heart and cut it out around the pattern. Don''t take out the inner heart.
Cover the hearts with a beaten egg and put the baking sheet into the oven warmed-up to 428 F for 10-15 minutes.

Make a mushroom filling. Cut the mushrooms in half, melt down some butter in a saucepan, then add clove, mushrooms, and stew on average fire for 5 minutes. Take it off the gas and mix the filling with sour cream, add salt and pepper to your taste.
Take the pastry baskets from the oven. Then carefully press the middle part of each basket to get a hollow and then stuff with the mushroom filling.
Put the pastry hearts on the dish, trim them with lettuce leaves and sprinkle with cut spring onions from above.