Gather your ingredients and equipment. Puff pastry, flour for dusting, egg wash, rolling pin, pastry wheel (pizza cutter) or knife.
Roll out the puff pastry to about 5 millimetres. Trim and square the edges.
Fold the pastry to mark out even squares.
Using a pastry wheel (pizza cutter), cut even squares.
Fold your square of puff pastry in half to form a triangle shape.
Using a pastry wheel or knife, cut from the long edge to the point. Leave a 5 millimetre gap at the end.
Now cut along the other edge creating a smaller triangle, but do not cut all the way through the pastry.
Unfold the triangle, the inner square should be attached to the larger square.
Brush egg wash around the edge of the smaller inner square.
Fold outer square over and place onto smaller inner square.
Fold other side over and place onto smaller square.
Egg wash the edges of the pastry.
Bake in an over at 180 Celsius, until golden brown, for about 10 -15 minutes.
You can cut out the centre and use as a lid.