In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Cut in ½ cup of cold unsalted butter until the mixture resembles coarse crumbs.

Gradually add 4–6 tablespoons of ice water until just combined. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add 4 beaten eggs and scramble until just set, about 3-4 minutes.

Remove from heat and mix in 1 cup of diced ham and 1 cup of shredded cheddar cheese. Let the filling cool.

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Dust a clean surface with flour and roll the chilled dough to about ¼-inch thickness. Cut into 12 equal rectangles.

On one half of a rectangle, place a spoonful of filling, fold over, pinch edges to seal, and crimp with a fork.

Bake on the prepared sheet for 20-25 minutes or until golden brown and puffed.

Let cool for 5 minutes before serving.