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.
- Preheat oven to 400℉
- Working with one sheet of puff pastry at a time (keep the second sheet refrigerated until needed), remove the wrapper and lightly flour your work surface. Unfold or unroll the pastry, sprinkle with a little more flour, and use a rolling pin to roll it slightly larger than its original size, shaping it into a square.Cut the pastry into 9 equal squares. You may find it helpful to measure them to ensure they are all the same size.
- 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 and top with grated cheese. Brush the corners with egg wash, then bring them together over the filling and pinch to seal. Repeat with the remaining pastry 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 preheated oven and bake on the middle rack for 20 minutes or until the pastie is puffed and golden.