Beat the egg with 1 tablespoon of milk or water to make some egg wash.

Dry roast the pine nuts in a clean, dry heavy-bottomed frying pan, until they‘re just taking on some colour.

Slice the soft roasted capsicum into strips about 25-35mm long by about 10 or 12mm wide.

Cut each of the 240×240mm (9½” square) frozen puff pastry sheets into nine 80×80mm squares.

Paint a strip of egg wash around the edges of the small pastry squares.

Spread a scant half teaspoon of pesto towards one corner of each square. Place a heaped teaspoon of Neufchatel cream cheese onto the pesto, tuck in five or six pine nuts, and top with a small strip of roasted capsicum.

Fold over the pastry square to make a triangle, pressing down the joined edges with a fork. Paint the triangles with egg wash and sprinkle on Cajun spice mix.

Place on trays lined with baking paper and bake at 200°C for 20 minutes, until golden. Cool on a wire rack.

Any soft cream cheese could be substituted for the Neufchatel.

Val says "Hide them!".