Cheese Puff Pastry Bites

Preheat the oven to 200°C fan (220°C conventional).

Roll out the puff pastry and cut round or square pieces about 3 cm in size.

Beat the egg yolk with 1 tbsp of water and lightly brush all the pastry pieces with it.

Slice the Fontina (or Edam) about 5 mm thick and cut to roughly the size of the pastry pieces, slightly smaller than the pastries.

Place a piece of cheese on half of the pastry pieces and set the remaining pieces on top as lids.

Press the edges all around firmly, brush the top again with egg wash and sprinkle with sesame, poppy seeds or caraway as desired.

Bake in the preheated oven for 10–15 minutes until golden brown.

Let cool briefly and serve as fresh as possible.