Medialunas Rellenas de Jamón y Queso

Instructions

1. Preheat oven to 190°C. If using pre-made medialunas, slice them horizontally three-quarters of the way through without separating the halves.
2. If making from dough, roll out dough on a lightly floured surface into triangles (about 15 cm base). Spread a thin layer of Dijon mustard along the base.
3. Place one slice of ham and a strip of Gruyère cheese at the wide end of each triangle. Roll up from the wide end toward the tip, curving into a crescent shape.
4. For pre-made medialunas: spread a thin layer of Dijon inside, stuff with folded ham and sliced cheese, then press gently to close.
5. Place on a baking sheet lined with parchment paper. Brush with egg yolk mixed with a splash of water for a golden glaze.
6. Bake for 18–20 minutes until deep golden and the cheese is melted and bubbling at the edges.
7. While hot, brush with warm honey for the traditional Argentine sweet-savoury finish. Serve immediately with café con leche.

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• Tostado de Jamón y Queso
• Tortilla de Jamón y Ricota