Preheat the oven to 200°C.
Roll the pastry out into a ½cm thick square on a lightly floured work surface. Cut into 4 equal sizes squares of pastry. Arrange on lined baking trays.
Fill the centres with a mixture of the cheese and ham. Brush the edges with a little of the beaten egg and fold the corners inwards towards the centre so that all four corners meet. Brush the tops with remaining beaten egg.
Bake for 15-20 minutes until golden and puffed up. Remove and allow to cool a little before transferring to serving plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.