Add the quinoa and water to a pan and cook the quinoa as per packet instructions. I usually bring the quinoa to the boil for 5 minutes then simmer for another 10 minutes or until all the water has been absorbed. Leave to cool.
Whilst the quinoa is cooling, add the sun-dried tomatoes, red onion, smoked ham, olives, cheese and olive oil to a bowl. Add salt, pepper and celery salt if using. Lastly, add lemon juice.
Loosen the quinoa in the pan and add the salad. Mix thoroughly.
Preheat the oven to 200°c fan/220°c/425°f/Gas 7
Roll out the puff pastry and cut it into 6 squares (about 12cm). Brush the edges with the egg.
Fill each square with about 2 heaped tablespoons of the quinoa filling. Fold the corners so, they meet each other in the middle and pinch them together with your fingertips to seal. Brush with beaten egg and transfer to a lined baking tray.
Bake in the oven for 15 -20 minutes or until golden brown. Serve immediately or leave to cool. Enjoy!
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