Roast Beef and Cheddar Puff Pastry Pockets

Thaw puff pastry sheets in the refrigerator for 3 to 4 hours, or at room temperature for 20 to 40 minutes; according to manufacturer’s directions. Pastry should be cold to the touch but pliable.

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

Sprinkle a work surface with 1 tablespoon flour. Spread the flour over about a 12-inch square area, and lightly flour a rolling pin.

To form sandwich bottoms, unfold 1 puff pastry sheet over the floured area and lightly roll out to about a 12x12-inch square. Using a sharp knife or pizza cutter, cut pastry into 9 equal squares, about 4x4 inches each. Place squares on the prepared pan.

Leaving a clear 1/2-inch border on all sides, brush the center of each square with about 1 teaspoon chipotle mayonnaise.

Fold a thin slice of deli beef to fit inside the border of each square. Top the deli beef with a 3-inch square slice of Cheddar cheese. Use the trimmings from cheese slices to complete all 9 squares.

To form sandwich tops, sprinkle the work surface with remaining flour, and flour the rolling pin again.

Unfold second puff pastry sheet on the floured work surface; roll out to a 12-inch square. Cut into 9 equal pieces.

Make an egg wash by whisking egg and 1 tablespoon water together with a fork, until white and yolk are fully incorporated.

Brush the 1/2-inch clear border on sandwich bottoms with egg wash. Carefully fit each top over sandwich bottoms, and crimp edges together with a fork. Brush tops of sandwiches with egg wash, and sprinkle with bagel seasoning.

Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool on a rack for 8 to 10 minutes. Serve warm.