Thaw the frozen puff pastry and separate each individual square. lay each square on a clean worktop.

Cut the squares on the diagonal at each corner, halfway to the center (dont cut all the way).

In a pan, heat the oil.

Add the garlic and onion and cook till onion is caramelized on a medium flame, stirring every 2 minutes.

Add the baby portobello mushrooms, salt and pepper. mix well, till the mushrooms are cooked through and release all their moisture.

Add the oregano and cream. stir well.

Cut the kielbasa into bite size pieces and add to the pan. saute well till the sausage is cooked through.

Add the cream, and stir. let the sauce thicken on a low flame.

When done, let the mixture cool to room temperature.

Place a spoonful of filling in the center of each square.

Next, fold over every alternate edge to the center, and press the four edges firmly together to lock. you will have a star-shape.

Place the stars on a baking sheet and bake in a preheated oven at 200 degrees C for 15 minutes, till the pastry is puffed and golden.

Optional: you can brush an egg wash over the stars before putting them in the oven.

Let the stars cool on a wire rack before serving.