For the filling, we combine canned ham from poultry meat with pumpkin grated on a coarse grater (butternut), season with dry Italian herbs.
Roll out thawed puff yeast dough 2 mm thick and cut into 6 servings.
Prepare the season: beat the egg and brush the edges of the dough with a brush. We layout the filling on all the pies and put them in the form of a triangle. Using a fork, we create the corrugated edges of each pie and prick up the middle so that the pies bake well.
In the season pour 1-2 tbsp. l milk, stir and coat the pies on top. We spread the pies on a baking sheet covered with parchment and set to bake in the oven, preheated to 180 degrees, for 20 minutes.