Cured Prosciutto and Olive Pastries

Name: Cured Prosciutto and Olive Pastries
Yield: 40
Ingredients: 1 cup (chopped) of cured prosciutto; 2 hard-boiled eggs, chopped; 20 green olives, pitted and halved; 2 packages of pre-rolled shortcrust pastry; 1 egg, lightly beaten; For dusting; Wheat flour; Accessory; A 10 cm (4 inch) cookie cutter

1
1 cup (chopped) of cured prosciutto
2
2 hard-boiled eggs, chopped
3
20 green olives, pitted and halved
4
2 packages of pre-rolled shortcrust pastry
5
1 egg, lightly beaten
6
For dusting
7
Wheat flour
8
Accessory
9
A 10 cm (4 inch) cookie cutter

Ingredients

1
1 cup (chopped) of cured prosciutto
2
2 hard-boiled eggs, chopped
3
20 green olives, pitted and halved
4
2 packages of pre-rolled shortcrust pastry
5
1 egg, lightly beaten
6
For dusting
7
Wheat flour
8
Accessory
9
A 10 cm (4 inch) cookie cutter

Directions

1
In a bowl, mix together the prosciutto, eggs, and olives, and reserve
2
On a floured surface, roll out the shortcrust pastry very thinly and cut with a cookie cutter
3
Place a tablespoon of filling on half of the circle, brush the edges with water and fold the other half of the pastry over it
4
Press the edges together firmly with a fork to seal
5
Preheat the oven to high temperature
6
Brush with egg and bake until golden.