- 32
- 45 mins
- 75 mins
Ingredients
- 1 lb pkg frozen puff pastry
- 1 tbsp Dijon mustard
- 1/2 lb thin sliced ham
- 1/2 lb thin sliced Swiss or Gruyere cheese
- 1 egg
Preparation
Step 1
1. Thaw pastry; mix mustard and 1 tsp water. Roll 1 sheet of pastry on floured work surface to a 10x15" rectangle.
2. Transfer dough to ungreased baking sheet. Spread with mustard to within 1/2" of the edge. Cover with half the ham and then half the cheese. Top with a second layer of each. Refrigerate.
3. Roll a second sheet of dough to a 10x15" rectangle. Using a sharp knife, score a crosshatch pattern in dough; remove baking sheet from refrigerator. Brush edges of dough with water. Cover with scored rectangle and press edges to seal. Cover with saranwrap. Refrigerate at least 30 mins.
4. Heat oven to 400F. Beat egg with 1 tbsp water. Brush about 1/3 of this mixture over the top of the pastry. Bake until puffed and golden, about 25 mins. Cool about 10 mins. Trim edges and cut into squares.