For the vegetable cream in puff pastry preheat oven to 180 °C. Whisk the egg. Cut puff pastry into 4×8 cm rectangles and brush with egg.
Place on a baking sheet lined with baking paper, bake for 10 minutes and let cool. Wash and finely chop bell bell pepper.
Peel and finely chop garlic. Stir Philadelphia until smooth. Add curd, sour cream, paprika, salt, pepper, paprika powder, garlic and mustard and mix well.
Chill. Cut puff pastry pieces and fill vegetable cream into puff pastry.