Croque-Monsieur pockets

Ingredients:

• 1 package (300 g) of chilled French bread dough
• 1 cup grated Gruyere (about 80 g)
• 1 cup thinly sliced ​​ham, cut into pieces (about 110 g)
• 2 teaspoons Dijon mustard
• 1/8 tsp freshly grated nutmeg
• A pinch of cayenne pepper
• Vegetable oil to grease the baking sheet
• Flour, for work
• 1 large egg

Preparation:

1. Preheat oven to 220°C. In a bowl, combine the Gruyère cheese, ham, mustard, nutmeg, and cayenne pepper until smooth. Press the mixture with your hands to compact it.
2. Lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with filling.
3. Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
4. To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.