Preheat the oven to 400F°.
Gently unfold the puff pastry and roll it out a bit thinner with a rolling pin.
Cut into 8 equal pieces. Then cut each in half along the width. This will give you 16 pieces in total. I like my pastry layers a bit thinner so I roll them out a bit individually after cutting 8 pieces. This makes them too big so I cut them in half, which gives me 8 total pastries. You can keep them as is and have 4 pastries in total.
Place half of them on a large baking tray lined with parchment.
Beat together the egg and water in a separate bowl for the egg wash.
Spread the pizza sauce in the middle of the puff pastry rectangles, add your favourite toppings and then top with the cheese.
Brush the edges of each rectangle with the egg wash and cover with one of the puff pastry pieces that were set aside. Crimp the edges with a fork to seal. Repeat with all of them.
Cut 2-3 slits on each pastry with a sharp knife and brush the tops with egg wash. Sprinkle some nigella seeds on top.
Bake for 20-25 minutes or until the pizza pockets are golden brown and puffed up.
Let them cool down slightly and enjoy!
