Approximately 400g (14 oz) flaky pastry, thawed
225g (1/2 lb) Olymel Distinction Old-Fashioned cooked ham, sliced
115g (1/4 lb) Emmental cheese, cut into slices
45ml (3 tablespoons) walnuts, in pieces
180ml (¾ cups) fresh or thawed cranberries, cut in half
Ground black pepper to taste
1 egg, beaten with a little water
Preheat oven to 200°C (400°F).
Using a rolling–pin, flatten the flaky pastry until around 1/2 cm (1/5 inch) thick.
Slice the pastry into four and place some ham, cheese, walnuts and cranberries at the centre of each quarter. Pepper to taste.
Paste the edges of each pastry with the egg, fold over to form a rectangle or a triangle. Seal the filling inside each pastry by pressing down on the edges.
Place on a cookie sheet covered in grease-proof paper.
Paste with the beaten egg and bake in the centre of the oven for 10 minutes until the pastry is puffed and golden.