Preheat the oven to 375°F (190°C) convention (fan-forced) or 400°F (200°C) without the fan. Line two baking sheets with parchment paper.

Lightly dust a clean counter with a little flour. Roll one sheet of pastry until it’s 10 x 10 inches square. Cut into 4 squares.

Spread each square with a scant 1 teaspoon of red currant jelly. With each square of pastry turned like a diamond shape with a point facing you, arrange 2 sliced of ham down the center of the pastry, then a slice of Brie then 4 or 5 asparagus spears so the ham Brie and asparagus all run in the same direction. Season with a little salt and pepper. Fold the left corner over the asparagus, brush it with egg, fold the other corner over the top (see one of the images if you’re unsure how to do it). Arrange the pastries on a baking sheet in a single layer. Brush with more egg then sprinkle with sesame seeds. Repeat with the remaining sheet of pastry, red currant jelly, ham, Brie, asparagus, egg and sesame seeds. Place on the second baking sheet. Bake for 30 to 35 minutes until golden brown and the pastry is puffed. Let stand on the baking sheet for a few minutes before serving. Serve hot. Makes 8.