Puff pastry cheese pockets

Ingredients for 1 servings:

• 1 pc. puff pastry
• 1 tbsp pine nuts
• 1 bunch chives, chopped
• 1 shallot(s), finely diced
• 200 g cream cheese, grainy
• 70 g cheese (Pecorino), grated
• salt and pepper
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spread the puff pastry sheets out side by side on the table and let them thaw. Lightly toast the pine nuts in a dry pan and then let them cool. Meanwhile, mix the cream cheese with the chopped chives and finely diced shallots along with the grated cheese. Add the pine nuts. Carefully season with a little salt (for the cheese) and pepper. Spread this filling onto the pastry sheets and brush the edges of the puff pastry with egg. Then fold the pastry sheets over each other. If you want smaller parcels, you can of course cut the sheets in half and then form them into small triangles. Press the edges of the puff pastry firmly to prevent the filling from leaking out. Place the pastry parcels on a baking sheet lined with baking paper. Bake in a preheated oven at 220°C (top/bottom heat: 190°C, gas mark 4) for about 20 minutes.