Line two baking trays with baking parchment. Roll the pastry out on a lightly floured surface until slightly thicker than a £1 coin. Use an 8cm round cutter to mark out 12 circles, being careful not to stamp all the way through, then roll the pastry out again to make it a little thinner and wider if you can’t quite fit 12. Stamp out the 12 circles and arrange on the baking tray, spaced apart. Use a 6cm round cutter to mark out a circle in the middle of each pastry disc, being careful not to stamp all the way through. Will keep chilled for two days or frozen for a month.

Heat the oven to 200C/180C fan/ gas 6. Brush the edge of each pastry case with egg, avoiding the marked-out middles. Bake for 15-20 mins, swapping the trays halfway through, if needed. When ready, the pastry cases will be puffed up and deep golden brown. Gently press down the middle of each – you may need to use a small, sharp knife to do this. Leave to cool slightly, then fill (choose a filling below) and serve. Best served on the day.