Mix the cheese with the cream, tomato paste, garlic oil and a pinch of salt and pepper to a thick paste. After thawing (takes about 10 minutes), roll out the puff pastry a little, each sheet individually.
Place a slice of smoked pork loin on one half of each sheet of dough and coat the smoked ham with the cheese mixture, approx. 5 mm thick. Fold over the empty half of the sheet of dough and press the edges well.