Proscuito and Fontina Pastries

Makes 4

375g ready-rolled puff pastry
smooth Dijon mustard
120g fontina or Gruyere
90g prosciutto crudo, sliced on the thick side
a little olive oil
grated Parmesan

what to do:

Cut the pastry in half and roll one piece really thinly into a rectangle approximately 40 x 30cm. Cut the pastry in two long rectangles. Spread each one with a little mustard - about two heaped teaspoons each. Slice half the cheese thinly and cover one half of each pastry rectangle with it, leaving a gap round the edge. On top of that place pieces of the ham, leaving enough for the second piece of pastry.
Brush the edges of the pastry with olive oil, then fold the bare halves over the cheese and ham, pressing the edges down to seal. You should have two thin, squarish parcels. Transfer these to a baking sheet and repeat with the second half of pastry. Refrigerate for half an hour.
Remove the pastries from the fridge, brush them with oil and dust with grated Parmesan. Bake in an oven preheated to 225°C/Gas 7 for ten to twelve minutes, till slightly risen. Check that the underside is crisp; if not, carefully turn the pastries over and cook for a few minutes longer. Eat straight away, while the cheese inside is still hot.