Put both cheese sandwiches onto the rolled-out pastry sheet 1cm in from the edge of the rounds and cut around leaving a 1cm border around each of them. Cut out 2 more circles double the size of the first. Brush the pastry around each cheese with egg, then add the second larger circles, pressing around both cheeses, crimping the edges. Use a knife to score the top in a criss-cross pattern taking care not to cut through to the cheese, brush the tops with more egg then bake on a baking tray for 30 minutes until golden and puffed. Serve with a sharply dressed green salad.