For the mushroom pie:
Stir fry the bacon in a frying pan and leave it to cool down. Mince it.
Clean the mushrooms and slice them. Add the garlic clove, minced, and the mushrooms to the frying pan. Salt and pepper. Cook the mixture in high heat for 6-7 min, occasionally stirring, until they absorb all their liquids.
Towards the end, add the spring onions with their leaves, minced, and 1 pinch nutmeg. Leave the mixture to cool down. Add the turkey bacon, minced.

For the cream cheese:
In a saucepan, add the milk, corn flour and 1 pinch nutmeg, stirring well for a few moments until the cream thickens. Add salt and stir.
Take the saucepan off the fire and add the egg (keep aside a little of the egg white to smear the puff pastry), stirring quickly with an egg whisker; finally, add the cheese. Salt to taste.
Grind the pepper over the cheese cream. Leave it to cool down, until it thickens. Pour the two mixtures into the same bowl. Stir.

How to form the mushroom roll:
Lay a baking paper on the kitchen worktop. Spread the puff pastry. Place one sheet on the baking paper. Add ½ the mixture along the sheet. Fold it carefully into a roll, sealing the edges. Place it in a baking pan. Smear it with the egg white.
Make three diagonal carvings. Bake in a well preheated oven at 180°C for approx. 45 min. The roll is ready when it turns golden brown.