Ham & Cheese Baked in Puff Pastry

6
Ingredients

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #18542

April 20, 2015

Categories: Cheese, Appetizers, Baby Shower, Brunch Christmas, Mothers Day, New Years, Oven Bake, Vegetarian, more

recipe by:
BudgetCooker

"This is appetizer heaven and talk about easy! Puff pastry sheets are available in the frozen section of most grocery stores and they are so easy to use just thaw them. As long as you don`t overstuff the pastry and keep the ingredients in proportion you won`t have a gooey cheesy mess when it is cut into. This makes 12-16 squares"

Original is 12-16 servings

Metric US

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Ingredients

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1 box (17.5 ounce) frozen puff pastry (thawed, Pepperidge Farms, 2 sheets,)
2 tablespoons Dijon mustard
1/4 pound gruyere cheese (grated)

1/4 pound cooked ham, thinly sliced (black forest)
1 large egg
Flour, for dusting

Nutritional

Serving Size: 1 (67.5 g)
Calories 278.2
Total Fat - 18.8 g
Saturated Fat - 5.5 g
Cholesterol - 27.7 mg
Sodium - 328.3 mg
Total Carbohydrate - 19.2 g
Dietary Fiber - 0.7 g
Sugars - 0.4 g
Protein - 8 g
Calcium - 94.4 mg
Iron - 1.3 mg
Vitamin C - 0 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 450 F.

Step 2

To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside.

Step 3

Place a piece of parchment paper onto your work surface and dust lightly with flour. Lay one thawed sheet puff pastry on top of the paper.

Step 4

Using the back of a teaspoon, brush the dough with mustard leaving a 1-inch border around the edge. Use a ruler if necessary.

Step 5

Staying within the border, add the sliced ham in overlapping layers. Add the cheese.

Step 6

Brush the border with some of the egg wash to create a seal.

Step 7

Place the second sheet of puff pastry on top of the filled pastry lining up the edges.

Step 8

Using a sharp knife, trim the dough so that the edges line up and the square is even. It’s just like cutting the crust off of a sandwich. Make sure to cut the dough in a swift downward motion (think paper slicer). If you drag your knife, it will not rise properly. Press down lightly.