(for 8 pieces)
- 4 slices of puff pastry
- 100g cream cheese
- 8 slices saveloy
- 1 egg
- Italian herbs
- salt and pepper
Defrost the puff pastry and cut diagonally in half. Sprinkle some salt and pepper on the puff pastry.
Cut each slice into quarters saveloy. Place the four pieces together and place on the pastry like the picture.
Spread the cream cheese over the eight pieces snacks.
Grease on one half of the pastry edges with egg. Fold the flaps in half and press with a fork around securely.
Lubricate the flaps with egg and sprinkle with Italian seasoning.
Bake the cream cheese saveloy flaps off in 15 minutes at 225 degrees.