Preparation:
Cut leeks and mushrooms into cubes. Fry the leek in a little oil so that it softens, then add the mushrooms and a mixture of spices to taste. Stew until the mushrooms soften and the excess liquid evaporates. In a suitable bowl, combine cheese, 1 egg, baking powder and add sauteed mushrooms and leeks. Season to taste and mix gently. Spray two pie crusts with oil, stack one on top of the other and cut into quarters. Put a spoonful of filling on each quarter of the crust, fold the sides slightly inwards and roll up. Cover the tray with baking paper and arrange the prepared puffs, so that the ends are at the bottom. Coat with beaten egg, sprinkle with cumin and bake in an oven heated to 200C until golden brown. About half an hour.
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