Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.

Place 2 mozzarella slices in the centre of each pastry square and top with 1 slice D'Orsogna Ham slice. Taking one of the squares, fold one of the corners to the opposite corner. Leaving a 0.5cm border, cut ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Repeat with the remaining pastry squares.

Slice the remaining D'Orsogna Ham Honey Leg slices in half and place 2 pieces of ham on the centre of each pastry.

Brush the pastry with the egg wash and press asparagus pieces around the edge of each pastry. Sprinkle the pastry with sesame seeds and carefully place pastries onto the prepared tray.

Bake pastries for 20-25 minutes until pastry is golden brown and puffed and ham is crispy. Remove pastries from the oven and serve immediately.