6
Cut scone shapes out of the pastry using an 8cm round cutter – you should get 24 rounds in total. Place half the pastry shapes on a baking tray lined with baking paper and then brush with the beaten egg. Place a heaped tablespoon of the filling on each round, leaving a 5mm space from the edge so you can seal the puffs. Press the other half of the pastry shapes onto the filled shapes, gently sealing round the edges