Cheese and Ham Pastries

Preheat the oven to 200ºC.

Add the cream cheese and Dijon mustard to a bowl and mix until smooth. Add the spinach, tomato, ham and Cheddar cheese.

Stir until fully combined, sprinkle in the garlic granules and season with salt and pepper.

Lay a tortilla wrap flat on a surface and cut off the rounded edges to make a square. Repeat with the other tortillas.

Brush the edges of the wrap with beaten egg, creating a border of about 5cm.

Spoon the cream cheese mixture into the centre of each square and spread up to the egg border.

Fold each corner of the square into the centre to encase the filling and press down lightly.

Brush the finished parcels with the egg and place onto the baking tray.

Cook for 12 minutes until the wrap has turned golden and is crispy.