Mummy Pastries with Broccoli, Ham, and Cheese

Place the flour in a bowl. Cut the cold butter into cubes and add to the flour. Whisk the egg in a small bowl. Add 30 g of the whisked egg to the flour, set the rest aside for later.

Add 5 g salt and 60 ml water. Process the dough either in a food processor with the K-beater or by hand on a floured surface until smooth and non-sticky. 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.