Cheese Puff Pastry Pockets

Thaw the dough, then roll it out into a thin sheet (2–3 mm). Roll in one direction only. Cut into rectangles 12 x 6 cm.

Cut the cheese into squares about 5 mm thick and 4–5 cm on each side.

Place a piece of cheese on each rectangle of dough.

Fold the dough over and press the edges together with a fork to seal.

Place the pockets on a baking sheet lined with parchment paper. Brush lightly with milk.

Sprinkle with sesame seeds.

Bake in an oven preheated to 200°C for 20–25 minutes, until lightly golden.

These cheese puff pastry pockets are delicious both warm and cold.