Preheat your oven to 180°C and line a large baking tray with baking paper.

Lay the two pastry sheets side by side on the lined tray, pressing the edges together to form a large rectangle.

Spread a thin layer of Dijon mustard evenly over the pastry. Top with the grated cheese and season with cracked black pepper. Next, layer the D’Orsogna Leg Ham slices over the cheese.

Starting from the long edge of the pastry closest to you, carefully roll the pastry into a tight log shape, ensuring the filling stays intact.

Using a sharp knife, make cuts along the log, about 2 cm apart, cutting halfway through the pastry but leaving the bottom intact.

Carefully bring the two ends of the pastry together to form a circle, shaping it into a wreath.

Brush the top of the wreath with the beaten egg to give it a golden, glossy finish when baked.

Bake the wreath in the oven for 25-30 minutes or until it’s golden brown and crispy.

Once out of the oven, place the warm wreath on a serving platter, garnish with fresh parsley leaves, and serve with a side of garlic aioli.