For the herb packets, mix the crumbled curd with the spreadable curd, as well as olive oil and vinegar. Briefly rinse the herbs and arugula, shake dry and chop the leaves.
Finely chop the chili, removing the seeds first if necessary. Add the chopped herbs, chili and cumin to the curd and mix well.
Season the mixture with salt. Divide the puff pastry into 2 pieces. Spread a tablespoon of semolina on each piece of dough and fill each with half of the curd-herb mixture and seal.
Spread a tablespoon of grated Gouda on each herb packet.
Bake the herb packets at 200 degrees for about 30 minutes until the Gouda is nicely browned.