Red pepper and emmenthal pastries

Preheat the oven to 190°C. Roll out 400g puff pastry and cut out 20 x 7cm rounds. In a bowl mix 100g cubed Emmenthal, 1 seeded and finely chopped red pepper and 5ml fresh chopped thyme. Mix to combine. Place a teaspoon of the mixture on the one side of a pastry round, fold over to form a half-moon shape and place on a baking tray. Continue until all the mixture is used and bake for about 10 minutes. Serve hot with a green salad.