Baked Asparagus & Egg Pastries

Ingredients:
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends  removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
4 eggs
​salt and pepper to taste

Method:

1. Roll out the pastry onto a lightly floured surface to a 10×15 inch rectangle and cut into 4 pieces to make 7.5 x 5 inch rectangles.
2. Line a baking sheet with parchment paper and place the rectangles on the sheet then prick the pastry all over with a fork and brush  lightly with milk.
3. Chill 20 minutes.
4. Preheat oven to 400°F
5. Steam the asparagus in some salted water using a steamer basket for 2-3 minutes until almost tender.
6. In a separate bowl mix the paprika into the sauce  and  spread onto the pastries.
7. Bake in preheated oven for 10-12 minutes until the pastry is puffed and  golden.
8. Remove from oven and add the asparagus on top, crack an egg into the middle of each pastry.
9. Return the pastry to the oven for about 8 minutes or until the eggs are just set.
10. Season with salt and pepper, serve immediately.