Ingredients

• 150ml/5fl oz lukewarm water
• 1 tsp sugar
• 7g/¼oz sachet fast-action dried yeast
• 450g/1lb plain flour
• plus extra for dusting
• 170ml/6fl oz milk
• 2 tsp salt
• 35g/1¼oz butter
• melted
• 1 free-range egg
• 1 tbsp oil
• for greasing the tray
• 1 egg
• beaten
• for glazing and sealing
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• crushed
• 200g/7 oz boiled
• smoked ham
• chopped
• 100g/3½ oz Jarlsberg cheese
• grated
• 1 tbsp finely chopped parsley
• 1 tsp caraway seeds
• flaked sea salt
• freshly ground black pepper

Directions

• First make your starter mixture for the dough. Pour the lukewarm water into a bowl
• add the sugar and yeast
• then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2–3 hours.
• Add the milk
• salt
• the rest of the flour
• and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.
• Meanwhile
• make the filling. Heat the olive oil in a frying pan
• add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham
• cheese
• parsley and caraway seeds
• then season to taste and set aside to cool.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle
• then brush the edges with the beaten egg
• and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way.
• Place the pies on a greased baking tray and bake them for 12–15 minutes until golden.