These are dedicated to my friend David, who reminded me never to wait for the “right time” to wear the statement jewellery. So here I am, jewels on!
Cut flaky pastry into diamonds. Brush a stripe of Dijon from top to bottom, then add a slice of prosciutto (or any ham), a piece of Brie, a few bits of sun-dried tomato and some trimmed asparagus. Fold in the corners, sealing with egg yolk loosened with a drop of water. That gives a darker, glossier finish than whole egg. Brush all over and bake at 200°C for 25 minutes until crisp and golden. Drain them on kitchen paper.