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

First make the puff pastry rolls:

1. Preheat the oven to 180 ° C and roll out the puff pastry on a baking sheet covered with baking paper. 2. Finely chop the mushrooms. Add them together with the finely chopped shallot and garlic in a pan with oil mixer ear warm preparations. Bake the ingredients until all the moisture has evaporated. Deglaze the whole with a half lemon juice. 3. Also let the lemon juice evaporate and then turn off the heat. Put all the ingredients in a mixing bowl. 4. Bake the smoked bacon cubes crispy and add them to the mixing bowl. 5. Finely chop the parsley, the sunflower seeds and the pumpkin seeds. Add them to the mixing bowl and season with salt and pepper. Put everything under each other and finish with 1 tablespoon of soy sauce. 6. Beat the egg with a dash of water. 7. Cut the puff pastry into 12 squares. 8. Spoon a large tablespoon of filling in the middle of each piece of puff pastry. Press the filling and roll up the puff pastry. Arrange the rolls with the opening up on the baking sheet. 9. Brush the puff pastry rolls with the beaten egg and put them in the preheated oven for 30 minutes until they color until golden brown.

Then start the dip: 1. Cut a third of a cucumber into cubes and press half a lime. 2. Do the fresh goat cheese with the cucumber and the lime juice a blender. Add 2 tablespoons of oil mixture for cold preparations and mix. Finish with finely chopped parsley. 3. Serve the puff pastry snacks with the dip.