Baked cream cheese and salmon pastries with Philadelphia®

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1. Pre-heat the oven to 200°C.
2. Whisk the egg with milk to use for the egg wash.
3. Make sure the puff pastry sheet is thawed. Cut each pastry sheet into 10 rectangles.
4. Cut a smaller rectangle in the centre of one of the pieces. Brush a bit of egg wash around the edges of the bottom rectangle which should be whole and place the rectangle that had the centre cut out right on top.
5. In a bowl mix all ingredients for your cream cheese together (cream cheese, chives, garlic and zested lemon) and mix.
6. Fill the inside with the cream cheese filling.
7. Brush the edges of the pastry with the egg wash.
8. Bake in the oven for about 15 minutes, or until the pastry is golden brown and puffed up.
9. Once cooled, to finish and serve, stack your puff pastry with the dressed rocket salad, and carefully lay the cured salmon over to create a wonderful layered effect.