In a food processor, blend basil, pine nuts, parmesan, olive oil, and lemon juice until it forms a chunky pesto.

Cut each puff pastry sheet in half, then fold each piece in half again for a double layer. Lay each piece flat like a diamond.

Spoon pesto down the centre of the pastry, then layer on some cheese and ham.

Fold the two outer corners into the middle so they just touch. Press gently to seal.

Brush the pastry with whisked egg for that golden shine ✨.

Bake in a preheated oven at 200°C for about 20 minutes or until golden brown.

Let them cool slightly before devouring (if you can wait that long)!