For the curd pockets with mushrooms, defrost the puff pastry. In the meantime, wipe the mushrooms with a damp cloth, clean and chop into bite-sized pieces.
Peel the shallots and garlic, dice finely and sauté with the mushrooms in hot oil until the escaping liquid has evaporated. Chop parsley, add with breadcrumbs.
Season everything with salt and pepper and let it cool down. Beat an egg into the curd. Stir the mixture into the cold mushrooms. Preheat the oven to 180°C. Separate the second egg, whisk egg yolk and milk.
Lay out puff pastry sheets slightly overlapping and roll out thinly. Roll out 12 squares and brush the ends with egg white. Place mushroom mixture on one half of dough, fold other over and press edges well. Brush pockets with egg milk and bake curd pockets with mushrooms on baking tray lined with baking paper for about 15 minutes.