Mummy pockets with broccoli, ham, and cheese

For the dough, sift the flour into a bowl. Cut the cold butter into cubes and add it to the flour. Beat the egg with a fork, and add 30 grams to the dough, reserving the rest for brushing.

Add 5 g of salt and 60 ml of water. Knead into an elastic, non-sticky dough using a food processor or by hand. Work quickly so the butter doesn't melt. Wrap the finished dough in cling film and let it rest in a cool place for at least 30 minutes.

For the filling, finely chop the shallot and crush the garlic. Break the broccoli into florets and chop them very finely. Dice the ham and grate the cheddar cheese using a large-holed grater.