|Fresh compressed yeast||1⁄2 Ounce|
|Warm water||1⁄2 Pint|
|All purpose flour||1 Pound (Strong)|
|Salt||1 1⁄2 Teaspoon|
|Lard||1 Ounce (2 Tablespoons, Shortening)|
|Cooked ham slice||8 , Processed|
|Bel paese cheese slice||8|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Cream the yeast with 2 tablespoons (3 T) of the water.
Sift the flour and salt into a warmed bowl and rub in the lard.
Make a well in the centre and pour in the yeast liquid and remaining water.
Draw all the ingredients together and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead well for 5 minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until the dough has doubled in size.
Turn onto a lightly floured surface and knead for 2 minutes.
Divide the dough into 8 pieces and roll each to a 6 inch circle.
Place a folded slice of ham and a slice of cheese on one half of each circle.
Sprinkle with a little olive oil and season well.
Brush the edges of the dough with water, fold to form a semi-circle, enclosing the filling.
Press the edges together to seal.
Place on greased baking sheets and put into oiled polythene (plastic) bags.
Leave in a warm place for 15 minutes until puffy.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes