Spinach and Cheese Pockets

Dice onions, sauté in fat until translucent. Defrost spinach in it at low temperature.

Coarsely grate the cheese, mix with the spinach and season heartily with salt, pepper and freshly grated nutmeg.

Roll out each puff pastry sheet to about 20 x 8 cm and cut into thirds. Place 1 tsp spinach-cheese filling on each sheet, moisten edges with water, fold other side over and press together with a fork.

Mix egg yolk with 1 tsp of water, brush the pockets with it and place them on a baking tray lined with baking paper.

Bake in a heated oven at 225 °C (gas 4) on the middle rack for 15-20 minutes.

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