Mini mushroom galettes

In a large bowl, place the flour, water, 180g of diced butter, nutmeg, 1 teaspoon of salt, and knead the dough for about 8-10 minutes until you feel the dough becoming more elastic and less sticky. Transfer the dough to a work surface, shape it into a ball, wrap it in plastic wrap, and refrigerate it for about 1 hour. Meanwhile, prepare the filling.

Grate the Parmesan cheese using the fine grater. Chop the onion and parsley. Crush the garlic. Slice the mushrooms. In a saucepan, place the onion, parsley, garlic, add the remaining butter (40g) and sauté for about 3-4 minutes. Add the mushrooms to the saucepan and sauté for another 6-7 minutes. Add 50g of Parmesan, liquid cream, the remaining ¼ - ½ teaspoon of salt, and black pepper, mix well, let it simmer for 2-3 more minutes, then transfer to a bowl and set aside. Preheat the oven to 200°C. Cut a strip of parchment paper into 4 square pieces and set aside. Divide the cooled dough into 4 equal pieces. Place 1 piece of dough in the center of each parchment square and, using a rolling pin, roll out the dough into a disc (approximately ⌀25cm). Place ¼ of the prepared filling in the center of each dough disc, leaving about a 4 cm uncovered border all around. Fold the edge of the dough towards the center, pressing lightly and partially covering the filling. Repeat the process with the remaining dough and filling. Brush the surface with beaten egg using a kitchen brush. Sprinkle the remaining Parmesan and black pepper on top. Transfer the galettes to a baking sheet and bake for 25-30 minutes (200°C), or until golden brown. Let them cool for 5-10 minutes and serve sliced.