Preheat oven to 200 C. Fry the chopped onion, garlic, ham and mushrooms, the butter and olive oil in a deep skillet over medium heat for 10 minutes. Add chopped parsley, sage and rosemary and mix well. Sprinkle with salt and pepper. Leave to cool. Divide the dough into 4 pieces and roll each square. Cut in a julienne of 1 cm from each square. Fill 1/4 of the mushrooms in the middle of each square. Gather the edges to get a bundle of dough, and tie them up with strips cut dough. Arrange in a baking dish and brush with beaten egg. Bake about 10 minutes, until golden. Serve hot.