Mummy pockets with broccoli, ham, and cheese

For the dough, sift the flour into a bowl. Dice the cold butter 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 does not melt. Wrap the finished dough in cling film and rest in a cool place for at least 30 minutes.

For the filling, finely chop the shallot and crush the garlic. Separate the broccoli into florets and chop very finely. Dice the ham and coarsely grate the cheddar cheese.