Mini Cheese Pies with Multicoloured Peppers and feta cheese

Defrost one puff pastry sheet according to the package instructions (keep the other pastry sheet in the freezer for future use). Sauté the peppers in the oil until soft. Let them cool and then divide them into 6 parts. Lay the puff pastry sheets out on the kitchen counter and cut each sheet crosswise into three strips.

Take each strip, one-by-one, and place it horizontally in front of you. Spread part of the cheese across its length, leaving a 1cm margin along the edges. Place part of the multicoloured pepper strips lengthwise on top of the cheese mixture. Brush the edges of each strip with water and wrap in a roll from the bottom to the top. Press the edges to close. Press the edges of the three strips against each other in order to stick. Make a braid with the strips and in the end, press the other edges against each other to stick. Repeat the process with the other three strips.

Place the two braids in an oven tray laid out with parchment paper, brush them with egg yolk and bake in a preheated oven at 180°C for approximately 45 minutes on the bottom rack.