Preheat oven to 180 degrees
Take pastry sheets out of the fridge and defrost
Combine all of the ingredients in a bowl and mix with a spoon – except for two tablespoons of beaten egg.
Divide mixture into four portions and place on one corner of a pastry sheet and fold over into a triangle and seal well – cutting edges to tidy up the look.
Do this for all four sheets
Brush the top of triangles with the beaten egg mixture and sprinkle with poppy seeds
Make about 6 incisions in the top of each triangle to let the steam to escape during cooking.
Put the pastries on a baking tray lined with baking paper to prevent sticking
Cook for 20 minutes or until golden brown.