Cornulețe surpriză, Romanian ham and cheese pastries

Ingredients

• 1 kg flour
• 400 ml warm milk
• 25 g fresh yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 200 ml oil
• 50 g soft butter
• 100 g ham
• 100 g cheese
• 1 medium onion (150 g)
• 150 g mushrooms
• 1 egg

Preparation

1. Dissolve the yeast and sugar in 100 ml warm milk. Add 2 tablespoons of flour and 1 teaspoon of salt, then leave the starter for 15 minutes, until foamy. 2. Put the remaining flour, remaining milk, oil, soft butter and 2 teaspoons of salt in a bowl. Add the starter and knead for 10 minutes, until you have a smooth dough. Cover and leave to rise for 60 minutes, until doubled in size. 3. Cut the ham, onion and mushrooms into thin strips, then grate the cheese. 4. Divide the dough into four pieces and roll each one out into a thin sheet, about 3 mm thick. Cut into squares about 8 cm across, then cut each square diagonally to make triangles. 5. Put some filling on each triangle and roll it up. Bring the ends together, twist them and tuck one under the other. Arrange the pastries on baking paper-lined trays and brush with the beaten egg. 6. Bake in a preheated oven at 180°C for 20 minutes, until golden.