Pastry Pockets with Cheese

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 bunch parsley
• 200 g goat fresh cheese
• Salt
• Pepper (freshly ground)
• 450 g puff pastry (frozen, 10 square sheets)
• 1 egg yolk
• 2 tbsp milk (3.5% fat)

Instructions

1. 1.

   Wash and dry the parsley, then separate the leaves. Peel and finely chop the onion and garlic; sauté in a pan with a little oil over medium heat until translucent. Remove from heat, let cool, then mix with chopped parsley and fresh cheese. Season with salt and pepper.

2. 2.

   Let the puff pastry sheets thaw while lying side by side. Line a baking tray with parchment paper. Spread the filling onto each pastry square. Fold each square diagonally over the filling, pressing the edges firmly together.

3. 3.

   Place the pockets on the tray with some space between them; brush with beaten egg yolk and milk mixture. Bake in a preheated oven at 225 °C (200 °C fan‑forced; gas: level 3–4) for about 20–25 minutes until golden brown.