Blind baking puff pastry
Yes, is possible, and not uncommon.  You may wish to dock it to prevent excessive rising.

Some pastries are made with puff pastry that is already baked separately, such as the famous Napolean or Mille-Feuille .  For example, in this recipe (which uses commercial puff pastry), the instructions are:


  Preheat oven to 425°F/220°C. Line 2 baking sheets
  with parchment paper or plain brown paper; set aside. 
  
  Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry
  into nine 3-inch squares. Transfer pastry squares to the prepared
  baking sheets; prick pastry. Bake in a preheated oven for 18-23
  minutes, or until golden. (Or bake according to package directions.)
  Carefully remove pastries from baking sheet. Cool on a rack.


I cannot endorse the plain brown paper idea, but the method is fairly standard.

Here is another example, from King Arthur flour, of croissants du patisserie, which is essentially puff pastry baked as a croissant (as opposed to croissants du boulanger, the baker's croissants, which are yeast raised as well as a laminated pastry).