Preheat oven to 220ºC (425ºF). Cut the pastry sheets in half. Spread 2 halves of the pastry with the mustard and sprinkle with the mozzarella, leaving a 1cm border around the pastries. Top with the artichokes, red onion, ham, capsicum, salt and pepper. Brush the edges of the pastries with olive oil, top with remaining pastry halves and press the edges to seal. Place on baking trays lined with non-stick baking paper, cut slits in the top of the pastries and brush with olive oil. Bake for 20 minutes or until puffed and golden. Sprinkle with parmesan and basil to serve. Serves 4.