Prepare the ingredients:
Preheat your oven to 190°C (375°F).
Chop the boiled and smoked sausages.
Slice the pickled cucumbers and tomato.
Grate the cheese.
Prepare the puff pastry:
Roll out the puff pastry on a lightly floured surface.
Cut the puff pastry into squares or rectangles according to your preference.
Assemble the pockets:
Brush each piece of puff pastry with a little beaten egg to help cohesion.
Spread 2 tablespoons of ketchup over the dough.
Place a mixture of boiled and smoked sausages, pickled cucumber slices and tomato slices on top of each piece of dough.
Drizzle with 1 tablespoon mayonnaise.
Sprinkle the top with grated cheese.
Seal the pockets:
Fold the puff pastry over the filling to form pockets.
Press the edges together to seal and use a fork to crimp the edges for a decorative finish.
Brush the tops of the pockets with the rest of the beaten egg.
Bake:
Arrange puff pastry pockets on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes or until the dough is golden brown and crispy.
To serve:
Remove from the oven and let cool slightly before serving.
Enjoy your meal!