Preheat the oven to 200ºC
Sprinkle flour on the work table and with a rolling pin stretch the puff pastry until it is thin, trying to form a square.
Once the dough is ready, divide it with a knife in equal parts, forming rectangles.
Spread cream cheese around the rectangle and let it rest.
Place oil in a pan and fry the garlic and onion. When the onion turns transparent, add the huitlacoche and season with salt, pepper and chicken powder. (If it is very dry add little water and let boil). Add the tin of corn and leave for about 2 minutes.
Put on top of the puff pastry and cream cheese a tablespoon of huitlacoche, and on top of this add the manchego cheese undone with your fingers forming a line across the rectangle.
It's time to close the rectangle, so you'll need a beaten egg with a fork. Place the egg on all the ends of the puff pastry.
Begin to close it from the horizontal ends and the top and bottom of the rectangle will be closed by pressing with the pins of the fork, this will also serve as decoration.
Once the packets are made, they will be placed on top of a refractory mold or a previously greased tray.
Coat each package with the beaten egg and put black sesame on top of each of these.
Bake for about 25 minutes or until the puff pastry dough is golden brown.
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