Tasty puff pastry with ham and cheese and bechamel sauce

Step 1: Make the puff pastry
Preheat the oven to 180°C (356°F). On a lightly floured surface, roll out 500g puff pastry to desired thickness.
Spread 50g mustard evenly over the pastry.
Step 2: Add the fillings
Place 200g ham on the mustard-coated pastry.
Sprinkle or spoon 200g cheese over the ham.

Step 3: Fold and seal
Fold the puff pastry over the filling to create a pocket or sealed roll.
Brush the top of the pastry with beaten egg for a shiny, golden finish.
Step 4: Bake the puff pastry
Place the prepared pastry on a baking tray lined with baking paper.
Bake for 20 minutes or until the pastry is golden and puffed up.
Step 5: Make the béchamel sauce
Melt 30g butter in a medium saucepan over a medium heat.
Add 25g flour and whisk continuously to form a roux.
Gradually add 300ml milk, whisking constantly until the sauce thickens. Season with 4g nutmeg, 5g black pepper, 10g salt and 30g parmesan. Stir until smooth.