Puff Pastry Chocolate Pockets

Remove the puff pastry from the freezer and let it thaw at room temperature for about 20 minutes.

Preheat the oven to 175°C (fan) and line a baking sheet with parchment paper.

Coarsely chop the chocolate. Whisk the egg yolk and milk into a smooth mixture.

Lightly flour the work surface, roll out the puff pastry and cut into equal-sized rectangles.

Sprinkle some chocolate onto the middle third of each rectangle. Brush the edges with the egg-yolk and milk mixture, fold one side over the filling and then fold the other over it.

Place the pockets on the baking sheet and brush the tops thinly with the egg-yolk and milk mixture.

Bake in the preheated oven for about 20 minutes, until the pockets are golden brown.

Remove the chocolate pockets from the tray and let them cool on a wire rack.