Ham Pastry Hearts with Ricotta

Mix the chopped herbs, ricotta, garlic powder and pepper. Cut the edges of the puff pastry dough round to obtain a square. Mix 1 egg yolk and the equivalent of 1 teaspoon of mustard. Brush it on the puff pastry dough. Cover it all with the ham slices. Then spread a thin layer of ricotta with herbs. Roll half of the dough over itself, stopping in the middle. Roll the other half. Both rolls should join and touch. Place it all in the freezer for 30 minutes for the dough to harden well. Cut into 1 cm slices. Place the pastry hearts on a baking sheet lined with parchment paper. Bake in an oven at 180°C (Th 6) for 15 minutes. Serve warm.