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, depending on your preference.

Assemble the Pockets: Brush each piece of puff pastry with a little beaten egg to help it stick together.

Spread 2 tablespoons of ketchup over the pastry.

Place a mixture of boiled and smoked sausage, pickled cucumber slices, and tomato slices on each piece of pastry.

Drizzle with 1 tablespoon of mayonnaise.

Sprinkle the grated cheese over the top.

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 remaining beaten egg.

Bake: Place the puff pastry pockets on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and crispy.

Serve: Remove from the oven and let cool slightly before serving.

Bon appétit!