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Heat the oven to 200°C (400°F) and line a baking tray with parchment.
Unroll the puff pastry into a rectangle, about 24 x 36cm (roughly 9½ x 14 inches), and cut it into six equal squares.
Take one square and picture it as four smaller ones. To make the folds, cut from the very centre straight out to the middle of one side — almost like you’re separating two of those imagined little squares.
Leave one quarter empty, spread pesto on the next, sprinkle mozzarella on another, and place a slice of tomato on the last.
Start folding by bringing the empty corner over the pesto, then fold both layers over the cheese, and finally all three over the tomato, creating one neat layered puff. Repeat with the rest.
Arrange the parcels on the tray.
Beat the egg yolk with milk, brush generously over the tops, and finish with a scatter of sesame salt or seeds.
Bake for around 15 minutes, until the pastry is beautifully golden and puffed.
Let them cool just enough to handle, then bite in.