Summary

Ingredients

• 2 packs puff pastry (from the refrigerated shelf)
• 200 g herbal cream cheese
• 200 g double cream cheese
• 100 g cooked ham
• 100 g salami
• 100 g ham (Katenschinken), diced
• 1 onion (s)
• parsley
• 2 egg yolks
• salt and pepper
• garlic
• oil

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Instructions

1. Chop the onion and parsley and fry briefly in a little oil with the ham in a pan. Then let it cool down a bit.
2. In the meantime, cut the ham and salami into small pieces and mix with the herbal cream cheese and cream cheese. Add the slightly cooled but still warm onion, parsley and cured ham mixture and mix everything well. Season to taste with salt, pepper and a little garlic.
3. Use a pastry cutter or a very sharp knife to cut the puff pastry into rectangles (approx. 10 x 5 cm). Put a little cream cheese mixture with a spoon on one half of the rectangles, fold the other half over and press the edges firmly on.
4. Brush the finished puff pastry pockets with egg yolk and bake at 180 ° for about 20 minutes until golden brown.