1. Dry the chicken fillet, cut it into thick strips, then into pieces approx. 7x4 cm and sprinkle lightly with salt. Lightly salt the cream cheese and mix in finely chopped fresh chives (you can use seasoned cream cheese with chives or herbs). Finely grated cheese is mixed with breadcrumbs and oregano.

2. Cut the puff pastry in half lengthwise, then cut each half into 4 equal pieces (each piece will be approx. 10 x 13 cm in size). You will get 16 identical pieces. Put a teaspoon of cream cheese on each piece of dough, spread it slightly in the middle of the dough (leave the edges free), place a piece of chicken on top of the cream cheese, put half a teaspoon of red pesto on the chicken, then sprinkle everything with a teaspoon of cheese and breadcrumbs.

3. Wet the edges of the dough slightly with water with a brush, carefully close the dough into a square, then lightly press first with your fingers and then with a fork. Each pad must be completely closed so that the filling does not leak out during baking.

4. Place the cushions on a baking sheet lined with baking paper, brush them with an egg beaten with a spoonful of cold water, sprinkle with sesame seeds and place in a preheated oven at 180°C and bake for approx. 35-40 minutes.

5. Place the baked patties on a wire rack and cool for at least 20 minutes. The pillows are best when they are slightly warm, never warm, but they are also great completely cooled, as well as the next day (store cooled pillows in an airtight container). Serve with a seasonal salad and Greek yogurt, dill, and garlic sauce (mix Greek yogurt with crushed garlic, a teaspoon of olive oil, and chopped dill).

Recipe: Sandra Roncevic (@oslanomislatkom)