Puff Pastry Pockets

Summary

Ingredients

• 1 package puff pastry from the cooling shelf, square plates, to roll out
• 3 small leeks
• 200 g cooked ham
• 200 g processed cheese
• salt and pepper
• 1 egg (s), separated

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Instructions

1. Cut the leek lengthways and wash into fine rings. Boil the rings until they are firm, then shake them off over a sieve and let them drain well. Put the leek back in the pot.
2. Roll out the puff pastry, place on baking paper and cut into 4 equal parts.
3. Cut the ham into small cubes and add to the leek. Stir the processed cheese into the leek and ham mixture and season with salt and pepper.
4. Place the mixture on one side of each piece of puff pastry. A remainder of the mixture will be left over, which can be heated up a little after baking and then added. Seal the puff pastry (overlap), glue it with the egg white and press it down well, possibly with a fork. Brush the puff pastry with the egg yolk and pierce a few holes at the top with a fork so that the steam can escape.
5. Put the bags in the oven, which has a top / bottom heat of approx. 200 ° C, and bake for approx. 20 minutes until golden. In doing so, also observe the manufacturer`s instructions.
6. With us, the bags are usually available on Christmas Eve. To do this, I prepare the mixture earlier and put it in the refrigerator.