Cut ham slices in half. Boil eggs and mash using a fork. Then mix with the ◎-marked ingredients. It is better if you mash the eggs well!
Defrost two frozen puff pastry sheets and cut into 3 – making 6 sheets. For the top of the pies: Roll 3 sheets out so that they are a little larger than the sheets for bottom and fold them in half. Cut lines into the fold like in this picture and open again.
First place the ham on the puff pastry, then egg, and then ham again on top of the egg. Try leaving 1~1.5 cm space on the edge. Brush this blank area thinly with egg mixture (egg yolk mixed with a small amount of water).
Cover with the larger top sheets. Press with a fork around the edges to seal. Glaze with the dorure.
Bake in a preheated 200℃ oven for 15 minutes, then turn down to 160℃ for the last 15 minutes.
Story Behind this Recipe
I found frozen puff pastry sheets on sale, - so I recreated the ham and egg pies that a popular donut chain used to sell.
I used 2 sheets of 12cm x 20cm puff pastry. When you roll out the sheets for topping, stretching them a little bit larger than the bottom sheets will be fine.