Spread the puff pastry out on a floured work surface and cut out 12 circles of just under 13 cm in diameter. Chill the circles in the refrigerator while the filling is being prepared.
Slice the leek thinly, sauté in butter until soft, about 10 minutes. Stir in honey and rosemary. Season to taste with salt and pepper and let cool down.
Crumble the cheese and add to the leek, mix well.
Lay out six of the circles on a baking sheet, spread the leeks on each one by piling them lightly in the middle and leaving a 12-mm edge. Brush the edges with the beaten egg, place the remaining 6 dough circles on top and press lightly all around with the prongs of a fork.
If you like, you can carefully draw a decoration from the center outwards, taking care not to cut into the dough. Brush again with egg.
Bake in the preheated oven for twenty minutes until they have risen and are golden brown in color.
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