Roll out the puff pastry to a thickness of about 3 mm. Cut out small rounds with a diameter of about 3 cm. Place on a baking tray covered with parchment paper and leave to cool.
Chop the ham with a chopping knife. Pluck the oregano leaves from the branches and chop them as well. Prepare the young onions (ready to cook, e.g. peel, remove woody parts and dirt) and chop them together with the beautiful greenery.
Melt the butter in a small pan. Add the young onions and sauté briefly until soft. Sprinkle the flour over the onions and sauté for a moment. Pour in the cream and cook, stirring, until almost completely cooked. Remove from heat and cool slightly.
Add the oregano, Sbrinz and egg yolks (1) to the ham mixture, mix well and season with freshly ground black pepper and a touch of cayenne pepper. Place a spoonful of ham mixture on each of the dumplings. Brush the edge of the dough exactly with egg yolk (2), making sure that no egg runs down the edge, otherwise the puff pastry will not rise properly.
Leave to cool repeatedly until ready to bake. Meanwhile, bake the ham dumplings in the oven heated to 200 °C on the second rack from the bottom for 10 to 12 minutes.
Serve hot or lukewarm.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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