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1 cup kimchi, drained, roughly chopped
1 1/2 tbsp gochujang
¼ cup finely sliced spring onions (scallions)
250g (8.8 oz) mozzarella, cut into 2cm (just under 1”) thick slices
4 sheets frozen puff pastry, just thawed
1 egg, whisked
black sesame seeds, to sprinkle
Preheat oven to 200C. Combine the kimchi, gochujang and spring onion in a bowl.
Use a 8cm (just over 3”) pastry cutter to cut 10 rounds from the pastry. Then use a 7.5cm (3”) round pastry cutter to cut another 10 rounds.
Place about a tablespoon of the kimchi mixture onto each of the smaller rounds. Place a slice of mozzarella on top then cover with a larger round of pastry. Press the sides down with your fingers to gently seal. Then use a fork to press and seal the edges. Transfer to a baking tray line with baking (parchment) paper. At this point, you could always freeze the puffs on the tray if you’re making ahead. Otherwise brush with egg and sprinkle with sesame seeds. Bake for 15-20 minutes or until golden and puffed.
Transfer the puffs to a platter and serve immediately.
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