- Approximately 400g (14 oz) flaky pastry, thawed
- 225g (1/2 lb) Olymel Distinction Old-Fashioned cooked ham, sliced
- 115g (1/4 lb) Emmental cheese, cut into slices
- 45ml (3 tablespoons) walnuts, in pieces
- 180ml (¾ cups) fresh or thawed cranberries, cut in half
- Ground black pepper to taste
- 1 egg, beaten with a little water
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- Preheat oven to 200°C (400°F).
- Using a rolling–pin, flatten the flaky pastry until around 1/2 cm (1/5 inch) thick.
- Slice the pastry into four and place some ham, cheese, walnuts and cranberries at the centre of each quarter. Pepper to taste.
- Paste the edges of each pastry with the egg, fold over to form a rectangle or a triangle. Seal the filling inside each pastry by pressing down on the edges.
- Place on a cookie sheet covered in grease-proof paper.
- Paste with the beaten egg and bake in the centre of the oven for 10 minutes until the pastry is puffed and golden.
Serve warm. |
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