I have a favourite recipie of a cottage cheese pie made with puff pastry. It looks like a massive sausage roll but you serve it in slices like swiss roll.
Drain the excess liquid out of a large tub of cottage cheese, and mix it with lots and lots of spring onions and/or sauted and cooled normal onions, and fresh chopped herbs (whatever your favourite flavours are). Add an egg and enough breadcrumbs to achieve a doughy consistency.
Lay out the puff pastry and spoon the mixture in a fat line across the middle of the shorter direction of pastry. Roll up the pastry and seal the edge. Bake for 15 minutes. Serve with salad or veg.
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I use puff pastry to make individual pasties quite often. Make a filling by just making any normal recipe you like a bit less liquidy than you would if you were serving with rice or pasta (e.g. mushroom in creamy sauce, quorn in pretty much any sauce, random veg in a spicy tomato sauce, you name it it will work)
Roll your pastry sheet a little thinner than the thickness it comes "ready rolled" to, then cut into evenly-size pieces one for each person.
Bung a couple of spoonfuls just off-centre on each piece. Fold over the other side and pinch the edges closed. Bake.
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When I have little bits of puff pastry left over after recipies, I wrap little scraps around whole chunks of dark chocolate straight from the chocolate bar, and bake them for 10 minutes. A truly yummy dessert.