Thaw the puff pastry sheets and keep aside.
Heat oil in a pan. Add garlic and onion. Saute until the onion becomes translucent.
Add chopped mushrooms and cook until the moisture released by mushrooms gets evaporated.
Next, add green peas and saute for 2-3 minutes before adding the broccoli. Cook the broccoli for 2-3 minutes.
Add bell pepper and saute for 1-2 minutes.
Add red chili flakes, pepper, oregano, and salt. Mix and cook for about 2 minutes. Keep the stuffing aside and let it reach room temperature. Once the stuffing reaches room temperature add cheese and mix.
Sprinkle some dry flour on the puff pastry sheet and roll.
Cut the sheet into rectangular pieces. Put some stuffing on one side of the sheet, leaving some space near the edges. Lift the ends of the other side of the sheet and pull over the stuffing. Seal the edges by pressing with your fingers or a fork.
Line a baking tray with a parchment sheet and put the puffs on it. Brush some milk on top of the puffs and sprinkle sesame seeds.
Bake in a pre-heated oven for around 25 minutes at 200 degrees Celcius or until the puffs turn golden brown.
Serve with any dip of your choice.