Mushroom Potato Braid

Boil potatoes until soft, for about 20 Minutes. Drain well and mash.

In a large saute pan, heat olive oil. Sauté onions until translucent. Add mushrooms, salt, pepper and parsley and sauté until all liquid evaporates. Add potatoes and mayonnaise. Mix until smooth.

Preheat oven to 375 degrees F.

Place puff pastry sheet on a silicone mat or floured work surface. Roll out to a 12”x18” rectangle. Place the filling down the center of the length of the dough, leaving 4 inches on each side.

Using a sharp knife , cut 1” strips across the empty dough on both sides of the filling. Beginning at the top, bring one strip across the filling. Bring the top strip on the other side over the filling, overlapping the first strip.

Repeat with alternating strips, until you reach the bottom strips. Tuck the overhanging dough underneath the braid.

Brush with beaten egg. Bake 30 minutes until golden.

Serve warm or freeze, wrapped well. Bring back to room temperature and reheat for 12 Minutes- 15 Minutes in a 350-degree F oven.