Roll the thawed puff pastry into a rectangle on a floured surface. Cut into 12 small-medium sized squares (big enough to fit into a mini-muffin/pastry tray.
Place a square of pastry into each muffin hole.
Combine all the ingredients for the filling and mix well.
Spoon the filling onto the pastry then fold over the corners of the puff pastry, pinching in the middle.
Brush with beaten egg then place in the oven and bake for 10-15 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool for 5-10 minutes before serving.