Asparagus and ham homemade puff pastries

With the specified quantities, approximately 5 units are produced, depending on the size of the sachets. TO MAKE THE DOUGH: Pour the sifted flour into a large bowl to be able to work comfortably. Then, make a hole in the flour and add the cold water, about 20 tablespoons at the most, the olive oil and the salt. Stir well with a spoon until the flour is well mixed with all the ingredients and no lumps remain. Then, we work the dough with our hands until it is homogeneous. Form a ball with the dough and put it in a clean bowl, covered with film, for 30 minutes in the refrigerator (in the less cold part). After 30 minutes, stretch and cut the puff pastry sheet into squares about eight centimeters long. NOTE: We will probably have leftover dough that we can use for another recipe.

Run the asparagus under cold running water and cut off the toughest lower part. Try to cut them all the same size.

Cut the ham and cheese slices smaller than the size of the puff pastry squares.

Place the ham on the puff pastry, two or three asparagus and the cheese.

Fold two corners inwards so that we can "close" each puff pastry.

We beat the egg with which we coat the puff pastry with a brush and sprinkle the sesame and pepper on top.

Finally, bake the puff pastry for about 25-30 minutes at 180 degrees. Let stand a little and ready to enjoy!