Preheat Oven:

• Set your oven to 400°F (200°C) to ensure a quick puff and crisp finish.

Prepare the Filling:

Cook Sausage:

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the sliced halal chicken sausage and sauté for 3-4 minutes until lightly browned.
• Remove the sausage from the skillet and set aside.

Scramble Eggs:

• In the same skillet, lightly beat the 4 large eggs with a pinch of salt and pepper.
• Cook gently, stirring occasionally until the eggs are softly scrambled. Remove from heat.

Assemble the Pockets:

• Unfold the thawed puff pastry sheet on a lightly floured surface.
• Cut the pastry into 4 equal squares.
• On each square, place a portion of the cooked chicken sausage and scrambled eggs.
• Sprinkle an equal amount of shredded cheddar cheese on top.
• Fold each square into a triangle by bringing one corner over the opposite side, then press the edges with a fork to seal them tightly.

Apply Egg Wash:

• Brush each puff pastry pocket lightly with the beaten egg. This helps create a golden, shiny crust when baked.

Bake:

• Arrange the pockets on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 15-20 minutes or until the pastry is puffed, crisp, and golden brown.

Serve:

• Remove from the oven and let cool slightly. Serve warm for the best texture and flavor.