Cured Ham and Cheese Turnovers

Name: Cured Ham and Cheese Turnovers
Yield: 12
Ingredients: 300g of rough puff pastry; 1 egg for glazing; 100g of cooked lean cured ham, shredded; 50g of cheddar cheese; 1 egg; 1 red pepper strip in brine

1
300g of rough puff pastry
2
1 egg for glazing
3
100g of cooked lean cured ham, shredded
4
50g of cheddar cheese
5
1 egg
6
1 red pepper strip in brine

Ingredients

1
300g of rough puff pastry
2
1 egg for glazing
3
100g of cooked lean cured ham, shredded
4
50g of cheddar cheese
5
1 egg
6
1 red pepper strip in brine

Directions

1
Roll out the pastry to about half a centimeter thick and shape into a rectangular 14 x 42 cm piece
2
Cut out 12 discs of 7cm diameter
3
Moisten the edges of each disc with a little water and place a spoonful of filling in the center, made by mixing the ingredients well
4
Close the discs by pressing gently all around, giving them the shape of pastries
5
Glaze with beaten egg and bake in a hot oven for 20 minutes, on a damp tray.

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