Instructions:
Prepare the filling:

Heat olive oil in a pan over medium heat.
Add the chopped onion and garlic, sauté until softened (about 3 minutes).
Add the ground meat and cook until browned, breaking it up as it cooks.
If using, add the chopped mushrooms and cook for an additional 3-4 minutes until softened.
Stir in the Worcestershire sauce, thyme, paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat. Let it cool slightly.
Assemble the puff pastry:

Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheets on a lightly floured surface.
Place spoonfuls of the meat filling in the center of each sheet, leaving room around the edges.
Optionally, sprinkle a little shredded cheese on top of the filling.
Fold the pastry over the filling to create a pocket, sealing the edges by pressing them together with a fork or pinching them closed.
Brush the top of each pastry with the beaten egg to give them a golden finish.
Bake the pastry: