Little Spring Asparagus & Cheese Pockets

Trim the woody bottoms off the asparagus stalks and cut them into small, bite-sized pieces (about 1 cm / ½ inch).

Heat the olive oil in a skillet over medium heat. Sauté the chopped asparagus for 4-5 minutes until tender and bright green, then let it cool slightly.

Preheat your oven to 190°C / 375°F and line a baking sheet with parchment paper. Unroll the puff pastry and cut it into small squares (about 8x8 cm / 3x3 inches).

Place a small pinch of shredded mozzarella and a spoonful of the cooked asparagus in the center of each pastry square.

Fold the pastry over into a triangle or rectangle, pressing the edges firmly with a fork to seal the pockets.

Brush the tops of the pockets lightly with the beaten egg. Place on the baking sheet and bake for 12-15 minutes until puffed and golden brown. Let cool completely before serving to toddlers.