Dough preparation: Mix egg, Greek yogurt and sour cream in a bigger bowl. Add salt and both flour and corn grits. Pour dry yeast and sugar into warm milk and leave it for 10 minutes, then add it to the flour mix. Make a compact dough by kneading it and leave it in warm place to for about 20minutes.
2
Mushroom preparation: Wash mushroom and divide cap from steam. Cut steams into small pieces. Put little bit of oil into the frying pan, turn to medium heat, add herb salt to taste and fry both caps and steams on both sides until golden brown. Put aside to cool down.
3
Roll out dough with a rolling pin, when thin cut with knife into the square shape and then cut into the 4 squares. The rest of the dough put aside. Cut diagonally on one side of every square (3cuts). Put one ham slice and 2 or 3 mushrooms on the top of the opposite side of each square. From the cut side carefully roll the dough over mushroom side and close well on all sides.
4
Spread a little bit of oil into the oven tray and put 4 triangle shape doughs. Cut one ham in cubes. Make the small round shapes from the rest of the dough and then put the steams and cut ham inside. Put round dough in the oven try next to triangle.
5
Spread egg yolk on the top of pastry and sprinkle with herb mix salt as you like. Preheat the oven to 180 degrees and bake for 25 minutes. Serve warm or at room temperature.