Mummy parcels with broccoli, ham, and cheese

Place the flour in a large bowl. Cut the cold butter into cubes and add it to the flour. Beat the egg with a fork and add approximately 30 g to the bowl, reserving the rest for brushing at the end.

Add 5 g of salt and 60 ml of water. Knead an elastic and non-sticky dough, either using a food processor with a dough hook or manually on a work surface. Work quickly so that the butter does not melt.

Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.