Three-cheese mortadella pockets with olive oil crust

Step 1

To make the dough, place flour, lard and oil in a food processor and whiz until well combined. Add 1 egg and 1/3 cup (80ml) warm water, and pulse until mixture just forms a dough. Turn out onto a lightly floured work surface and knead until smooth. Enclose in plastic wrap and chill for 30 minutes.

Step 2

Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.

Step 3

Divide dough into 18 equal portions. Roll each portion into a 2mm-thick, 14cm-wide round. Combine cheeses, mortadella, parsley, flour and 1 egg in a bowl. Season. Place 1 tbs cheese mixture on one side of a round, then fold the dough over to enclose, pressing out any air pockets and crimping the edges of the pastry to seal.

Step 4

Repeat with remaining pastry and cheese mixture. Place pockets on prepared trays. Lightly beat remaining egg and use to brush pockets. Sprinkle with salt flakes and bake for 25 minutes or until golden.