Since used store-bought puff pastry, I immediately began to prepare the toppings. Pork cut into small cubes, stew in their own juice on low heat. Add the chopped onion half rings. Cut into slices mushrooms (I used fresh mushrooms, I think that we can with equal success use any pickle). All the above foods simmer until tender. Add the spices and sliced ribbons of sweet peppers. Cover with a lid and allow to stand on hot plate for about 10 minutes. Then add the chopped parsley. The stuffing is ready. From pre-thawed puff pastry cut 2 of the round cake. One of the cakes put into a mold and put on him the filling. Cover with a second Korzh, primitive edges. Cup of the remaining dough cut out the petals. Spread around the circumference of the pie with overlapping. Smear with beaten egg and sprinkle with sesame seeds. Bake for about 40 minutes at 180 degrees in preheated oven. Bon appetit!