Sunday, February 28, 2010

Ham & Cheese in Puff Pastry

We hosted a meet and greet last night for our guest.  I had seen this recipe a few months ago but needed a crowd to make it for since I love ham, cheese, and puff pastry and quite honestly I have virtually no willpower.  This is a must make recipe.  I added some fresh thyme to the filling.  It was fantastic.  One guest responded "oh my goodness!" at first bite.

Ham and Cheese in Puff Pastry
adapted from Barefoot Contessa (TV)

1 package (2 sheets) puff pastry, I like Pepperidge Farm
1/2lb sliced ham, the better the quality the less sodium
1/4 lb of sliced swiss cheese
2 TBS of dijon mustard
2 TBS of fresh thyme leaves, chopped
1 egg, beaten for egg wash

Preheat oven to 450degrees.  Line sheet pan with parchment paper.  Roll out each sheet of puff pastry to 10"x12".  Place one sheet onto the prepared pan.  Spread mustard over the top leaving a 1 inch edge on all four side.  Spread ham and cheese evenly keeping the edge clear.  Sprinkle thyme leaves all over.  Cover with the remaining puff pastry sheet, pressing gently to seal.  Cut along the edges to make sure they are even.  Brush the top with egg wash and cut a few vents for the steam to escape.  Bake for 25-30 minutes or until golden brown.  Let the pastry cool for 5-10 minutes before cutting into 20 pieces.  Serve warm.  Enjoy!

No comments:

Post a Comment

I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!