Meat and Vegetable Puff Pastry Pockets

Ingredients

• 400 g puff pastry (frozen)
• 5 chicken breast fillets (about 150 g each)
• 1 stalk leek
• 2 red bell peppers
• 200 g grated cheese (e.g., Emmental)
• 2 tbsp crème fraîche
• Salt
• pepper (ground)
• 3 tbsp sesame seeds
• 1 egg

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Preheat the oven to 200°C fan. Wash, dry and finely chop the chicken breasts. Clean and finely chop the leek. Wash, clean, halve, deseed, remove white skin and dice the bell peppers very small. Mix the chicken with leek, pepper, cheese and crème fraîche, season with salt and pepper.

3. 3.

   Roll the puff pastry into two rectangles about 60x12 cm. Distribute the filling on each rectangle, brush edges with beaten egg. Roll into long logs and cut into 8-10 rolls each. Brush with beaten egg, sprinkle sesame seeds. Place on a parchment-lined tray and bake in preheated oven for about 40 minutes until golden brown.