Puff pastry with asparagus, salami and mozzarella

Ingredients:

• 1 large egg
• 1 sheet frozen puff pastry (half a 500g package), thawed
• 1 tbsp. grated mozzarella
• 16 slices Genoa salami
• 16 asparagus spears, halved crosswise
• Sauce marinara, for dipping

Preparation:

1. Preheat oven to 200°C. In a small bowl, beat the egg with 1 tablespoon of water until thoroughly combined.
2. Roll out the puff pastry into a 42.5 cm square. Using a sharp knife, cut the puff pastry sheet into sixteen 10.5 cm squares. Place the squares evenly on a parchment-lined baking sheet.
3. Sprinkle a pinch of grated mozzarella into the center of each dough square, then top with a slice of salami and 2 pieces of asparagus. Lift the opposite corners of each dough square and fold them over, wrapping the dough around the filling.
4. Brush the corners with a little beaten egg and press to seal. Brush each puff pastry with beaten egg and bake until golden brown, about 15 minutes. Serve with dipping sauce.