Cachitos de Jamón venezolanos

 Dough

260g flour

25g sugar

15g fresh yeast

25g butter

1/4 teaspoon salt

1 egg

1/4 cup warm water

1. combine water, yeast, sugar and let stand for 10 min

2. mix flour and salt, add the butter, egg and yeast and knead until well combined and soft. Add more water if needed.

3. place the dough in a greased bowl and let it rest to rise for about 1 hour

4. punch it down and knead again

Filling

200g chopped ham

100g chopped bacon

1 to 2 tablespoons butter

mix well

1. Divide the dough in 50g pieces and roll to a ball

2. on a floured surface, roll out the balls to triangles

3. place about 1 tablespoon of the filling on the wide side of the triangle, fold the sides at the top.

4. paint the point sides the triangle with a little water, so the dough will stick once rolled

5. roll the cachitos tightly, place on a a lined baking sheet in a half moon shape, and brush with a wisked egg

6. bake at 350° for 20 min or until golden brown