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Heat oven to 400F. Unfold pastry sheet. Cut into 9 (3-inch) squares using pastry cutter or knife. Cut each square into 4 equal triangles. Place onto ungreased baking sheets. Combine egg and milk in bowl. Brush tops of triangles with egg mixture; sprinkle with sesame seed. Bake 9-11 minutes or until triangles are puffed and golden brown. Cool completely. Melt butter in 10-inch skillet over medium heat until sizzling; add bell pepper and green onions. Cook, stirring occasionally, 4-5 minutes or until vegetables are softened. Remove skillet from heat. Add all remaining filling ingredients; mix well. Split each pastry triangle horizontally with small serrated knife. Spoon about 1 1/2 teaspoons filling into each.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome