Cut pastry into squares slightly larger in width
than the diameter of muffin cups. Line six large
non-stick ramekins with pastry; pierce bottom and
sides with a fork. Brush pastry lightly with butter.
Crack each egg (individually) into a small
cup or ramekin.
Spoon 2 to 3 tablespoons of potato mixture
into each muffin cup. Sprinkle with salt.
Place on a baking sheet and bake for 10 to
5 minutes until pastry is puffed and golden
and egg is just set.
Sprinkle with Parmesan cheese and additional
salt and pepper, to taste.