HAM + CHEESE PUFF PASTRY

By MooK

Ingredients

• 1 package (2 sheets) frozen puff pastry, defrosted
• 2 tablespoons Dijon mustard
• 1/4 pound black forest ham, thinly sliced
• 1/2 pound Gruyère cheese, grated
• 1 egg
• flour for dusting

Preparation

Step 1

Preheat your oven to 450 F.
To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside.
Place a piece of parchment paper onto your work surface and dust lightly with flour.

Lay one sheet of puff pastry on top of the paper.
Using the back of a teaspoon, brush the dough with mustard leaving a 1-inch border around the edge. Use a ruler if necessary.
Staying within the border, add the sliced ham in overlapping layers.
Add the cheese.
Brush the border with some of the egg wash to create a seal.
Place the second sheet of puff pastry on top of the filled pastry lining up the edges.

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.
Brush the top with more egg wash and cut a few slits in the top to allow steam to escape.

Transfer the dough to a baking sheet by lifting up the parchment paper.
Bake for 20 to 25 minutes, until puffed and golden brown.
Allow to cool for a few minutes and cut into squares (about 12-16 depending how large you want them).