Divide puff pastry dough in half.
On a floured surface, roll out each half to an 8-inch (20-cm) round.
Sprinkle baking sheets with cold water; place dough rounds on dampened baking sheets.
Pierce dough lightly with a fork.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake dough rounds 10 to 15 minutes or u;ntil puffed and golden.
Cool on a rack.
To make filling and topping, mix ham, half the cream cheese, tomato paste and paprika in a medium bowl.
Season with salt, pepper, sugar and Worcestershire sauce.
Combine garlic, just over half the remaining cream cheese, herbs and a little salt and pepper in a small bowl.
Cover 1 prebaked pastry round with tomato, ham and cream cheese mixture.
Place second pastry round on top; spread with herb and cream cheese mixture.
Using the blade of a knife, mark into 12 portions.
In a small bowl, beat remaining cream cheese.
Put into a pastry bag fitted with a fluted nozzle.
Pipe a rosette of cream cheese onto each portion; top with hot red peppers and capers.