Puff pastry roll filled with mushrooms and bacon bits, with cucumber dip

First, make the puff pastry rolls:

Preheat the oven to 180°C and roll out the puff pastry on a baking sheet lined with parchment paper.

Finely chop the mushrooms. Add them along with the finely chopped shallot and garlic in a pan with a mixture of oil for hot preparations. Sauté the ingredients until all the moisture has evaporated. Deglaze with the juice of half a lemon.

Let the lemon juice evaporate as well and then turn off the heat. Place all the ingredients in a mixing bowl.

Fry the diced bacon until crispy and add them to the mixing bowl.

Finely chop the parsley, sunflower seeds, and pumpkin seeds. Add them to the mixing bowl and season with pepper and salt. Mix everything together and finish with 1 tablespoon of soy sauce.

Beat the egg with a splash of water.

Cut the puff pastry into 12 squares.

Spoon a generous tablespoon of filling in the center of each piece of puff pastry. Press the filling down and roll up the puff pastry. Arrange the rolls with the opening facing up on the baking sheet.

Brush the puff pastry rolls with the beaten egg and place them in the preheated oven for 30 minutes until they turn golden brown.

Then start on the dip:
Cut one-third of a cucumber into cubes and squeeze half a lime.

Put the fresh goat cheese together with the cucumber and lime juice in a blender. Add 2 tablespoons of oil mixture for cold preparations and blend everything. Finish with finely chopped parsley.

Serve the puff pastry snacks with the dip.