Wash the chard and remove the stems and, in the case of very large leaves, the thick central ribs. Then roughly chop or cut.
Finely dice the onion and garlic and fry in olive oil until translucent. Add the chopped Swiss chard, stir-fry and let it collapse. Pour in about 50 ml of water and steam until the water has evaporated (so the chard does not have to be blanched beforehand). Put the pan aside and let the chard overcool.
In the meantime, cut or crumble the feta into small cubes, finely chop the basil leaves and cut the dried tomatoes into fine strips. Add everything to the chard, mix and season with salt, pepper and a pinch of nutmeg. Then beat the egg in a small bowl and add 2/3 of it and the breadcrumbs to the chard and stir well again.
Roll up the puff pastry, cut it lengthwise in the middle and then quarter it crossways, so that a total of 8 squares are created. Brush the baked egg on the cut edges and divide the filling over all eight pieces of dough. Place on the puff pastry so that half of the pastry can be beaten over it to create pockets. Carefully press on the edges and close the pockets well.
Place on a baking sheet lined with baking paper, prick the top two or three times with a fork, brush with the remaining egg and, if necessary, sprinkle with sesame and / or black cumin.
Bake in a preheated oven at 200 ° C top / bottom heat for approx. 20 - 25 minutes until golden brown. Observe for the last 5 minutes that they do not get too dark. Take out of the tube and let cool a little.
They can be served warm with a yoghurt and herb dip and lettuce as a main course, but they also taste very good cold and are well suited for a cold buffet or as a picnic lunch.
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