Tip : You can use mini muffin tins if you don't pinch the pastry to close each pocket. Don't push the pastry in the tin, just lay the stuffed pockets on each opening and bring up the corners to form a tulip shape.
Ingredients
- 2 sheets puff pastry, defrosted
- flour for rolling pastry
- 2 cups finely diced smoked ham
- 2 cups Dubliner cheese, grated
- 1 whole egg for egg wash
- 1 tbsp water
Instructions
Gather all ingredients before starting recipe
- Transfer frozen puff pastry to your refrigerator to defrost overnight.
- The next day, preheat oven to 400 °F
- Working with one sheet of puff pastry at a time (leave the extra roll in the fridge until ready to use) remove wrapper and sprinkle flour over a board. Unfold/unroll puff pastry sprinkled with a bit more flour, and using a rolling pin, roll to a size a bit larger than the package size and roll into a square.Cut 9 squares, you may want to measure to get equally sized squares.
- Mix 1 whole egg with 1 tbsp water and stir to combine.
- Place a small spoonful of diced ham in the center of each pastry square, then top with grated cheese. Brush the corners with egg wash, gather them up to meet in the middle, and pinch to seal. Repeat with the remaining squares.
- Transfer squares to a parchment lined cookie sheet and place in the refrigerator.
- Unroll/unfold the second sheet of puff pastry, repeating the above steps. Wash the tops of the pastry with the egg wash.
- Place the pasties in a pre heated oven and bake on the middle rack for 20 minutes or until the pastie is puffed and golden.