Dice onion & garlic finely. Melt 2 Tbsp butter in a saucepan & cook until tender soft. Add risotto mix along with hot chicken broth. The rice should be soft cooked in about 20 minutes. Stir in Parmesan & 1 1/2 tsp butter. Your mixture should not be loose or dry. Set aside to cool.
Beef
In a saucepan, saute ground beef along with diced onions, garlic & spices. Cook ONLY until beef is no longer pink. Remove from heat & allow to cool.
Mushrooms
Brush mushrooms with a clean damp cloth & slice. Heat oil in saucepan & saute mushrooms with thyme to release some of their moisture. Remove from heat & set aside to cool.
Assembly
Preheat oven to 400 F.
Brush one of the puff pastry sheets with egg white. Down the center of the pastry sheet, spread the risotto & top with half of the mushrooms. Next, top with the spiced beef & remaining mushrooms.
Lay the second sheet of pastry on top & either braid the edges or press pastry together with a fork. Beat together egg yolk & remaining white plus a bit of water. Brush pastry evenly with beaten egg. Bake until golden about 20 – 25 minutes.
Recipe Notes
When using dried mushrooms for this or any dish, soak them in boiling water for 30 minutes, strain the liquid, & add it to your dish or save for another day. In this preparation, add it to the broth.