ham-and-cheese-puff-pastry

If you’re looking for an appetizer or a snack-worthy finger food, try this recipe for ham and cheese puff pastry. Courtesy of The Clever Carrot, whipping this dish up is like making a sandwich, but filled with melted cheese and ham. The pre-made puff pastry dough makes the process quick and simple.

Makes 12-16 squares

Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted*
2 tablespoons Dijon mustard
¼ pound black forest ham, thinly sliced
½ pound Gruyère cheese, grated
1 egg
flour for dusting

*Defrost overnight in the fridge before you begin.
**Puff pastry sheets are available in the frozen section of most grocery stores. If you cannot find them, you can use a whole block of dough instead. On a lightly floured work surface, roll out the dough and cut it into two sheets measuring approximately 10 x 12 inches (use a ruler if necessary). Transfer to a piece of parchment paper and proceed with the rest of the recipe.

Method:
1. Preheat your oven to 450 F.

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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). Serve hot.

“Like” this story if you plan to make this simple appetizer this summer.

recipe and photo courtesy of The Clever Carrot. For more great family recipe ideas, head on over to the blog by clicking here.