Remove puff pastry from box and allow time for the pastry to thaw. Be sure to separate the folds before it is completely thawed or it will stick together. We could have made the pastry from scratch, but I can't tolerate that big a mess so early in the day.
Crimp the edges of the pastry with a fork and place on an ungreased cookie sheet. Please, ignore my scratch, well-used pan. Bake at 425 degrees F for 15-20 minutes. Remove when golden brown. The bottom will cook faster than the top, so watch carefully.