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Cut 12 jalapenos in half lengthwise and remove the seeds, Set aside.
Remove the seeds and mince the remaining jalapeno.
Mix the cream cheese, cheddar cheese, and minced jalapeno together.
Spread an equal amount of cheese mixture into the cavity of the halved jalapenos.
Cut the pastry into 24 equal squares.
Wrap the pastry around each filled jalapeno placing the seam along bottom.
Space out on a baking sheet and refrigerate for 15 minutes or well chilled.
Preheat and oven to 425 degrees F. Brush each one with egg and sprinkle with seeds.
Bake at 425 degrees F for 12 minutes or until golden brown.
Serve immediately.