Dartois Al Prosciutto

Preparation:

Preparation: Defrost the puff pastry at room temperature. In the meantime, finely chop the onion and the ham and put them in a pan where you have browned the butter: let them cook over a very low heat, stirring them repeatedly. Then add the cream and let it thicken by raising the heat slightly, so that it binds with the cooking juices. Season with salt and pepper and leave to cool. Now cut the fontina cheese into cubes and add it to the mixture. On the floured table top or on a pastry board, roll out the dough into a thin sheet, cut 10 cm diameter discs into it and place a small mound of the prepared mixture in the middle of each one. Fold the disc in half, wetting the edges of the dough a little to make them adhere well to each other. Brush each dartois with the yolk, which you have previously beaten with two tablespoons of water. Moisten the oven tray with cold water, place the dartois on it and cook them at 220 degrees for 15 minutes. Remove from the oven and serve while still hot.