Method

• 1.
  Preheat the oven to 190°C.
• 2.
  Use a 7cm-cutter to cut 12 rounds from each pastry sheet. Use them to line two 12-hole patty pan trays (each hole should be 6cm across). Refrigerate for 15 minutes.
• 3.
  Place cream cheese, mayonnaise and eggs in a food processor and process to combine. Transfer to a jug, add the chives, then season to taste with salt and pepper.
• 4.
  Divide the chopped ham between patty pans, then fill with the cheese mixture and bake in the oven for 15-20 minutes or until set.
• 5.
  Meanwhile, for the seaweed topping, heat the vegetable oil in a large saucepan over high heat. When very hot, deep-fry the bok choy for 30 seconds or until crisp. Drain on kitchen paper and allow to cool.
• 6.
  Sprinkle with the caster sugar and 1/2 teaspoon of sea salt, then arrange on top of the tarts just before serving.