Puff Pastry Woes. Why isn't it puffing?

[Ahleckz]

I bought some premade puff pastry today to make Asparagus and Parma Ham tarts. I cut out my circles (using a mug) and then used a smaller mug to make an imprint into the circles for a border. Egg washed, thrown in the oven (at 200) for 10 minutes. The pastry hasn't puffed.

Oven too cold? Pastry too thin? Help!

 

[Ahleckz]

Aye, let oven heat up to temperature. I've just slapped another 6 in (rest of my pastry) and they seem to be a bit puffier. Was a bit thicker pastry, so we'll see.

 

[Ahleckz]

Yea, I egg washed the sides. Am I only meant to egg wash the middle bit to keep it down? These second lot are better. It all puffed out, and I just cut out the middle for my filling to go in (creme fraiche, asparagus, Camembert and Parma ham). Will bake them for another 5 minutes to let it all go gooey and nice when my guest arrives.

I'm a decent enough cook, but anything to do with pastries/bread and the like I just can not do!