Black Pepper-Chèvre Pastries

1. 1

   Stir together first 3 ingredients with a fork in a small bowl. Set aside.

2. 2

   Roll each pastry sheet into a 12- x 8-inch rectangle. Cut each sheet into 6 (4-inch) squares.

3. 3

   Spoon filling evenly into centers of squares. Brush edges of pastry with water. Fold each square of pastry into a triangle, gently pressing edges together with fingers. Place triangles on an ungreased baking sheet, and seal with a fork. Brush pastries with egg yolk.

4. 4

   Bake at 400u00b0 for 12 minutes or until golden. Serve immediately.

No additional tips available.