85g Beerenberg Boxing Day Chutney
120g leftover Christmas ham
120g aged cheddar cheese, grated
1 egg beaten
Preheat oven to 180°C fan forced (200°C conventional).
Unroll pastry, fold in half and cut along the fold line. Top one pastry sheet with an even layer of Beerenberg Boxing Day Chutney. Top with grated cheese then drape slices of ham on top.
Place remaining pastry sheet on top of the ham and press down gently. Making sure the slab stays together, cut the slab into 9 rectangles and then cut each rectangle into two triangles. Transfer the slab together to a lined baking tray to bake together as a whole. Brush the top with beaten egg then place cookie cutters on all four corners of the baking sheet then top with a piece of baking paper and a heavy baking tray.
Bake for 30 minutes then remove the extra tray and baking paper and bake for a further 10 minutes until golden. Remove from oven and cool for 10 minutes, then recut along the triangular shaped lines and serve while warm.