Preheat oven to 190 degrees C. Lightly grease a 12-cup muffin tin and line bottom and sides of cups with puff pastry.
In a saucepan, combine milk, cornflour, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk half of the hot milk mixture into the egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
Fill pastry-lined muffin tin with egg mixture and bake for 20 minutes, or until pastry is golden brown and filling is lightly browned on top.
The traditional way to line the cups is to take the sheet of puff pastry and roll it into a loaf, then cut slices and place the in the cups, pressing down so that the dough flattens and there is a bit of a rim of thicker pastry at the top. That way they come out with very crispy and flaky shells. - 29 Sep 2008
Excellent recipe! I used mini muffin cups, the filling was enough for 30, and I used 1 and a half packages of puff pastry. Everyone wanted the recipe. The smaller "pasteis" were just perfect for a sweet table. - 29 Sep 2008