Instructions: To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water.

(If using dried yeast dissolve 1/4 teaspoon sugar in the water sprinkle on the yeast and stir well.)

Leave to stand in a warm place for about 10 minutes.

Meanwhile sift the flour and salt into a bowl. Make a hollow in the centre and pour in the yeast mixture.

Fold the flour over the yeast and mix adding more water if necessary.

Turn on to a lightly floured surface and knead for IO minutes until you have a smooth dough.

Return to the bowl cover and leave in a warm place forabout 1 hour until double in size.

To make the filling heat the oil in a pan and fry the ham for 2 minutes.

Add the mushrooms onion and garlic and cook for 5 minutes longer.

Stir in the parsley.

Cut the cheese and salami into thin strips and mix into the ham and mushroom mixture.

Season to taste with salt pepper and basil.

Take the pan off the heat and bind the mixture with the egg yolk.

Roll out the dough very thinly on a lightly floured surface.

Cut out circles IIcm/42 inches in diameter.

Put some of the filling on half of each circle.

Brush the edges with water fold the circles in half sealing in the stuffing.

Brush with beaten egg yolk and place on a greased baking sheet.

Bake at 230 degrees C/4so degrees F/gas 8 for 20 minutes.

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