Ingredients:
1 quantity croissant dough,
see pages 150–151, steps 1–10
8 slices ham, prosciutto, or Spanish chorizo
8 slices cheese, such as Emmental
or Jarlsberg
1 large egg, beaten

Method:
1 Divide the dough into 4 equal pieces and roll each out into a rectangle, about 4 x 16in (10 x 40cm). Cut each piece in half, to get 8 rectangles about 4 x 8in (10 x 20cm).

2 Place a slice of ham or slices of chorizoon the middle of each croissant and fold one side over it. Place a slice of cheese on the folded over piece, brush with beaten egg, and fold the remaining side over it.

3 Seal all the edges. Cover and place in a warm place for 1 hour or until spongy and soft. Preheat the oven to 425°F (220°C).

4 Brush the pastries with egg and bake for 10 minutes, then reduce the temperature to 375°F (190°C). Bake for another 5–10 minutes, or until golden brown. STORE Keep in an airtight container for 1 day.

BAKER’S TIP:
These pastries are endlessly adaptable and can be made with a variety of fillings. Ham and cheese is the most common, but try using a layer of smoked ham and a layer of overlapped chorizo, and sprinkling with smoked paprika, for a more piquant flavor.

Cheese and Ham Croissants