Prepare the puff pastry according to package instructions if using store-bought, or prepare homemade rough puff pastry.

Preheat the oven as required for baking the puff pastries.

In a skillet, melt the butter over medium heat and add the sliced shallots. Cook until translucent.

Add the sliced mushrooms and garlic to the shallots, cooking until the mushrooms are soft and any liquid has evaporated.

Stir in salt, black pepper, thyme, rosemary, and balsamic vinegar, then remove from heat.

Incorporate crumbled gorgonzola cheese into the mushroom mixture.

Roll out the pastry and cut into squares or circles depending on your preference.

Place a spoonful of the mushroom filling onto each pastry piece.

Brush the edges with the egg wash (made from the beaten egg and water or milk).

Fold or seal the pastry, ensuring the filling is enclosed.

Arrange on a baking sheet and brush the tops with the egg wash.

Bake in the preheated oven until golden brown.

Once baked, sprinkle with flaky sea salt, additional pepper, more cheese, fresh herbs, and drizzle with balsamic glaze before serving.