Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Thaw the puff pastry sheet in the fridge for about 30 minutes until it’s pliable but still cold.
Lightly flour your work surface and roll out the pastry to about 0.5 cm (1/4 inch) thickness. Then, use a sharp knife or pizza cutter to cut the pastry into 24 small squares, roughly 2 inches each.
Arrange the pastry squares on the prepared baking sheet, spacing them about 1 inch apart to allow for puffing and expansion.
Mix the beaten egg with a pinch of salt and brush a thin layer onto the tops of each pastry square using a pastry brush. This will give a shiny, golden finish.
Add your desired toppings—sprinkle cheese, herbs, or bits of bacon—on top of each square, keeping toppings light to avoid sogginess.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the pastry has puffed up into flaky layers. Keep an eye on them to prevent over-browning.
Once baked, remove the tray from the oven and let the bites rest for about 5 minutes. This helps the fillings set and makes them easier to handle.
Serve the puff pastry bites warm or at room temperature, garnished with extra herbs or a sprinkle of sea salt for added flavor.
