Mummy-style pockets with broccoli, ham and cheese

Pour flour into a bowl. Cut cold butter into cubes and add to the flour. Crack the egg, whisk with a fork, and add 30 g to the bowl, set the rest aside.

Add salt and 60 ml of water. Knead a flexible and non-sticky dough in a food processor using a K-beater or by hand on a work surface. Combine the ingredients so they hold together, then spread the dough with the heel of your hand on the work surface. Work quickly so the butter doesn't melt.

Wrap the prepared dough in cling film and let it rest in a cool place for at least 30 minutes.