Mushroom & fontina purses

Olive oil	2 tablespoons
Cremini mushrooms, chopped	3 cups
Garlic, minced	2 teaspoons
Thyme, minced	1 ½ teaspoons + garnish sprigs
Salt	½ teaspoon
Pepper, freshly ground	Pinch
Dry sherry	¼ cup
Ricotta cheese	½ cup
Egg	1 yolk
Fontina cheese, coarsely grated	½ cup
Puff pastry sheet, thawed	1 sheet

Inners

1. Heat the oil in a large saute pan over high heat.
2. Saute the mushrooms for about 4 minutes, until golden and tender.
3. Add the garlic, thyme, salt, and pepper, and saute for 30 seconds.
4. Add the sherry, and cook until the mushrooms are "dry", about 1 1/2 minutes; set aside.
5. In a medium bowl, whisk the ricotta and yolk until well combined.
6. Stir in the mushrooms, and then the cheese.
7. Cover and refrigerate until ready to fill the pastry.

Outers

1. Preheat the oven to 450°F.
2. Lay out the sheet of puff pastry, cut lengthwise into 4 equal strips, and then cut each strip crosswise into 4 pieces, making 16 squares.
3. With a fork, poke each square six to eight times.
4. Place 1 level tablespoon of filling in the center of each square, using all the filling.
5. With water-moistened fingertips, pull the two opposite corners of a square together in the middle, pinching together to seal.
6. Then, pull the remaining two corners together, and pinch to seal.
7. Repeat with remaining squares.
8. Arrange the purses, spaced apart, on a greased baking sheet.
9. Bake for 14 minutes, or until golden and crisp.
10. Arrange on a platter, and scatter with thyme sprigs; serve immediately.

Recipe from Sips & Apps by Kathy Casey.