Made the wild mushroom pocket pastries last night – delicious, and reheated beautifully in the toaster oven for lunch at work. A few substitutions: I made 8 rather than 9 (it’s much easier to cut 16 square from puff pastry than 18) and used spring onions/scallions instead of shallots. I’d make these again, and I like the way book includes variations on a theme – I can imagine making the zucchini version of these, too. My suspicion is that they’d freeze well, but I haven’t tested this.