Pastry
Method: Preheat oven to 350°F. Roll out the puff pastry until it is 5 mm thick. Cut an even number of small circles out of the pastry. Divide the number of circles in two batches. Cut out a smaller circle from one-batch and set aside. Brush a little water on the base the larger circle and on place a second round; one with the smaller hole cut in it, on top of this. Continuing in this way until all the pastry has been used, brush with egg yolk and transfer to a baking sheet. Bake for 20 to 30 minutes or until golden brown. Remove from tray when cold, and scoop out pastry’s center with a spoon, careful not to dig into the base. Transfer back to baking tray and set aside.
Filling
10 ½ oz. ham, chopped fine
1 medium shallot or spring onion, diced fine
1 cup fresh bread crumbs
1 egg, beaten
Salt and pepper to taste
¼ teaspoons fresh chopped or dried oregano
½ cup pine nuts
½ cup coconut, for sprinkling on top
Method: Mix all ingredients for the filling thoroughly and add teaspoons in the center of each pastry circle. Return to oven; bake for another 10 minutes until coconut is golden brown. Remove from oven and cool before transferring to serving platter. Serves 4