100 g/4 oz/1 cup cooked ham, chopped
Salt and freshly ground black pepper
Roll out the pastry (paste) to about 5
mm or 1/4 in thick. Spread with the mustard, then sprinkle with the
ham and season with salt and pepper. Roll up the pastry into a long
sausage shape, then cut into 1 cm or 1/2 in slices and arrange on a
dampened baking (cookie) sheet. Bake in a preheated oven at
220°C/425°F/gas mark 7 for about 10 minutes until puffed and golden.