Preheat oven to 200C fan forced. Line a large oven tray with baking paper. Cut pastry sheet into 6 even rectangles (8cm x 12cm). Use the tip of a sharp knife to cut a 1.5cm border in pastry but without cutting all the way through pastry. This will allow the pastry to form a vol au vent style casing for the egg.

Place on oven tray. Whisk one of the eggs and brush around the border section of pastry pieces. Bake for 12-15 minutes or until puffed and golden. Cool for 2 minutes. Use the back of a spoon to press down centre of puffed pastry leaving border around sides.

Reduce oven to 180C. Spread pesto over base of each pastry. Top with half of the grated cheese and ham. Make a well in the centre of cheese and ham. Break an egg into it. Sprinkle remaining cheese on top.

Bake for 15-18 minutes until egg white has set. Serve topped with relish and chives if using.

Line air fryer base with a sheet of baking paper. Make pastries as above in step 1. Cook three pastries without filling at 180C for 4-5 minutes until puffed and golden. Turnover and cook the bases for 1 minute.

Remove pastry cases to a clean board to assemble. Repeat air frying remaining 3 cases. Press down the puffed centre of pastries and top with filling as above in step 3. Air fry, three at a time, at 160C for 8-9 minutes or until egg is set.