Prepare the pastry

• Preheat the oven to 200 °C and line a baking tray with baking paper.
• Roll out the puff pastry and cut it into rectangles.
• Brush the edges of each rectangle with beaten egg.

Shape the boats

• Fold the long edges of each rectangle up and press them to form a raised border, like a boat.
• Prick the base lightly with a fork so it does not puff up too much.

Fill with cheese

• Fill the centre of each boat with grated mozzarella.
• Sprinkle with grated parmesan and dried oregano.

Bake

• Brush the pastry borders with the remaining egg wash and scatter over sesame seeds.
• Bake until the pastry is golden and puffed and the cheese is bubbling.

Serve

• Let the boats cool slightly on the tray, then serve warm.