Sprinkle the almonds with salted water and toast for around 10 minutes in a frying pan over a medium heat, stirring from time to time.
Preheat the oven to 200°C (400°F), Gas Mark 6.
Remove the pastry from the refrigerator, roll out, and cut into rounds using a 4 cm (1½ inch) pastry cutter. Place an almond in the centre of each, fold over to enclose, and glaze with the egg yolk.
Place on a greased baking tray and cook for 15 minutes.