Pastry Boats

Take the puff pastry from the freezer and let it thaw until pliable. Preheat the oven to 200 °C (fan).

Finely chop the basil. Finely dice the ham, raw ham and tomato.

Stir the sour cream and strained tomatoes together in a bowl, fold in the diced ingredients and the basil, and season with salt and pepper.

Briefly roll out the puff pastry sheets on a lightly floured surface and cut into equal-sized squares.

Place some filling in the centre of each square and fold the dough over from two sides so the typical boat shape forms. Beat the egg yolk with 1 tbsp milk and brush the boats with it.

Bake the boats for 20–25 minutes until golden brown. Then let them cool on a wire rack.