Grease a baking tray with butter and place the puff pastry squares when still frozen. Allow them to thaw for about 10-12 minutes or until you can lift them up to fold (they will break if they haven't thawed properly)
Place a teaspoonful of the prepared mince mixture in the centre of the pastry square. If you wish you can place half a hard boiled egg cut side facing down on the mince mixture. However, this is optional
Dab the edges/corners gently with plain water. This will help seal the edges.
Fold the puff pastry into half (vertically) or diagonally to form a crescent shape (half moon). You can also fold the four corners inwards. Gently press the edges with your fingertips or with a fork for a nice design.
Preheat oven to 200 degrees C and bake the puffs for about 18-20 minutes (if using regular puff pastry) or 22-24 minutes (if using whole wheat puff pastry) or till they puff up and turn golden in colour. Bake times may vary according to your oven and thickness of the puff pastry sheets so keep an eye out.
Remove and let the puffs cool for about 10 minutes on the baking tray, then using a cake server or spatula ease them out onto a wire cooling rack till they cool some more & turn flaky & crisp.
Enjoy warm puffs with a cup of hot tea or coffee