Puff Pastry Parcels with Sottilette Cheese

Method

1. Cut the Sottilette slices into thin strips and then into small cubes. Gradually add them to the grated Grana Padano.
2. Mix well to combine the two cheeses.
3. Add abundant black pepper.
4. Add one whole egg and mix. If the mixture is too dry, add an extra egg yolk until the filling is compact and sticky.
5. Take the puff pastry (keep it refrigerated until use). Place a small ball of filling on the pastry, add a small piece of Sottilette on top (optional), then fold the pastry over and seal well, pressing out air.
6. Cut the parcels with a zigzag pastry wheel (or knife) to shape them, keeping close to the filling.
7. Repeat with the remaining filling and pastry.
8. Brush each parcel with a mixture of egg and milk, then sprinkle with flaky salt.
9. Bake at 180°C (350°F) for 15–20 minutes, until golden brown.
10. Serve warm.