Sprinkle the chanterelles with flour, cover with water, and rinse thoroughly to clean off any dirt.
In a pan over low heat, render the bacon. Add the chopped shallot and, shortly after, the cleaned chanterelles.
Season with salt and pepper, then stir in the chopped fresh parsley. Cook until any water released by the mushrooms reduces completely.
Unroll the puff pastry sheet. Spread cream cheese over one half, sprinkle with half of the mozzarella, top with the slightly cooled chanterelle mixture, and cover with the remaining mozzarella.
Fold the pastry in half over the filling and firmly press the edges together with a fork to seal.
Brush the top with beaten egg, sprinkle with sesame seeds, and bake at 200°C (with fan assist) for about 15-20 minutes until golden brown.
Cook it hands-free.
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