Puff Pastry Pockets with Ham and Mushrooms

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

Coarsely grate the Fontina, dice the ham and finely chop the parsley.

Mix the tomatoes, mushrooms, Fontina, ham and parsley in a bowl and season with salt, pepper and paprika.

Lightly roll out the puff pastry and cut into equally sized rectangles.

Place about 1 tablespoon of filling on each rectangle, fold over and shape into pockets; press the edges firmly.

Beat the egg yolk with milk and brush the puff pastry pockets with it.

Place the puff pastry pockets on the baking sheet and bake for about 25 minutes, until golden brown and puffed.

Let cool briefly on the baking sheet and serve warm.