Pineapple, ham & tomato jalousie

Method

• 1
  Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the ham, pineapple, tomato, cheddar and onion in a large bowl.
• 2
  Cut each pastry sheet into 2 rectangles, 1 slightly larger than the other. Place the smaller pastry rectangles on the lined tray. Top with the ham mixture, leaving a 1cm border around the edges. Brush the edges lightly with the egg.
• 3
  Gently fold the larger pastry rectangles in half lengthways. Use a sharp knife to make diagonal cuts, 1cm apart, along the folded edges. Carefully open the pastry and place over the filling. Press the edges with a fork to seal. Brush the pastry lightly with egg and sprinkle over the sesame seeds. Bake in oven for 20 minutes or until puffed and golden.
• 4
  Cut into slices and serve with mixed salad leaves.