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1
Preheat the oven to 350 degrees F.
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2
On a lightly floured work surface, unroll the pastry and, using a floured 2 1/2-inch biscuit cutter, cut the pastry into as many rounds as possible, usually about 25.
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3
Brush lightly with the egg wash and place on an ungreased baking sheet.
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4
Using a smaller cutter, ideally about 1 1/2-inch wide, make an impression in the center of each round but take care not to cut all the way through the dough.
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5
Bake for 12 to 15 minutes, until puffed, golden brown, and cooked through and crispy.
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6
Remove from the oven and, using the tip of a paring knife, cut out the center portion of each pastry.
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7
Set aside while you assemble the remaining ingredients.
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8
(Puffs may be made 1 day ahead and kept in an airtight container at room temperature, then recrisped in a warm oven the day of serving.)
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9
Place the ham on a parchment paper lined baking sheet and cook until crisp, about 10 minutes.
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10
Remove from the oven and, once cool, finely chop.
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11
In a small bowl, combine the chopped ham, mascarpone, pesto, salt and pepper and olive oil.
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12
Stir gently but thoroughly to blend.
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13
Divide the mascarpone filling evenly among the hollowed-out wells in the pastries.
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14
Top each pastry with a dollop of the remaining pesto and a Parmigiano-Reggiano shaving.
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15
Garnish each with a few pine nuts and serve.
