Prep time
Cooking time
Makes 12
A bit of a more lengthy recipe but it is so worth it and perfect for a wet and windy afternoon.
for the dough
450g strong white flour
1tsp salt
2tsp sugar
1tbsp sunflower oil
yeast
2 eggs
175g butter
12 thin slices ham
200g gruyere, fontina or cheddar cheese, grated
Sift the flour and salt into a bowl with the sugar. Add the oil, yeast, 1 egg and 250ml warm water. Mix to a rough dough, then turn out onto a lightly floured workspace. Knead for about 10min, using the plan of your hand to push the dough away from you until the dough is smooth and not sticky. Next using a rolling pin, roll the dough out into a 50 x 20cm rectangle. Place the butter on a plate and mash with a fork to soften it. Divide the butter into three portions, place dots of one portion of the butter over the dough. Fold the bottom third of the dough up to the centre and then the top half down. Turn the pastry to the right so that the fold is on the right side. Roll the dough out to the above measurements and repeat the process two more times with the remaining butter. Then cover and refrigerate for 1 hour.
Finally roll the dough out into a rectangle about 54 x 35 cm. Cut in half lengthwise and then cut each strip into 6 triangles with a 15cm base. Brush each triangle with beaten egg and top with a slice of hame and some of the grated cheese. Roll up loosely starting from the base and finishing with a point. Place on baking sheets, brush with the remaining egg and leave for 30min in a warm place then cook at 220°C for 15min or until golden.
