Mini Puff Pastry Pockets with Various Fillings

Ingredients

• 0.5 pack of puff pastry (frozen, about 250 g, 5 sheets)
• soft butter
• 1 egg yolk
• 2 tbsp milk
• 100 g smoked trout fillet
• 50 g cream cheese
• 1 tsp freshly grated horseradish
• 1 tbsp chopped dill sprigs
• 1 tbsp Lemon Juice
• pepper (ground)
• 100 g Black Forest ham
• 0.5 bunch arugula
• 50 g cream cheese
• 150 g Gorgonzola
• 3 tbsp chopped walnuts

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Let the puff pastry thaw side by side. Brush each of the five sheets with a little soft butter, stack them and press lightly together. Using a sharp knife cut each sheet twice lengthwise and crosswise so that you get 45 equal squares. Place them on a baking tray lined with parchment paper with some space between them. Whisk the egg yolk and milk together and brush only the surface of the pastry squares with it.

2. 2.

   Cut stars, hearts or other shapes from the leftover pastry pieces if desired, place them on the squares and brush with whisked egg yolk as well. Bake in the preheated oven for about 10 minutes until golden brown, remove and let cool. For the first filling finely chop the trout fillet. Mix cream cheese with horseradish, dill, lemon juice and pepper, fold in the fish and season to taste.

3. 3.

   For the second filling slice the ham into very thin strips. Wash, rinse, dry and finely chop the arugula. Combine both with cream cheese, season with pepper and adjust seasoning. For the third filling drain the Gorgonzola, mash it with a fork and mix in the chopped walnuts. Cut the pastry pockets crosswise, spread each lower half with one of the fillings and place the upper halves back on top.