Roll out the pastry on a lightly floured work surface to a 3mm thickness and prick it thoroughly all over with a fork. Fold loosely in half and leave to rest in the fridge for 30-40 minutes.
Have ready a 12-hole muffin tray. Unfold the pastry and cut out circles, using a 9-10cm cutter. Use these to line the muffin tins, pushing the pastry into the corners before trimming the tops neatly