Preheat the oven to Gas Mark 5.
The raw Puff Pastry needs to be a thickness of 1cm - the All Ready Rolled out Puff Pastry is about 1/2cm thick, so using a fluted 6cm Round Pastry Cutter - cut 8 rounds. Will need a 6cm Round Pastry Cutter as well - for later

Combine all the rest of the Puff Pastry together and then form 8 equal sized balls and then flatten One little Puff Pastry ball too the size inside your 6cm fluted Pastry Cutter and then use your 4cm Pastry Cutter too cut all the way through the middle and then place on One of the 8 rounds - that have already been placed on fresh Baking Parchment Paper on a Baking Tray. Can fork holes in the middle and then brush the outer edges with beaten egg

Bake in the oven at Gas Mark 5 for 30 minutes and then allow to rest and cool down

I used the 4cm Pastry Cutter too gently produce indentations, but in doing so I lost air out of the cooked Puff Pastry - I suggest using a small sharp Knife too take out segments from the middle. Peel the shell's off of all your 4 cold cooked hard boiled eggs and then wash under the cold water tap and then place the eggs on a Plate and then use a small sharp Knife too cut all 4 eggs into 8 equal pieces, place into Pastry cavities and then give Anchovies too each One