Ham Cheese Pastry (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 puff pastry sheets, thawed (or you can use homemade puff pastry)
→ Filling
02 -
8 oz sharp cheddar cheese (like Dubliner), shredded fresh
03 -
8-10 oz of thinly sliced Virginia ham
04 -
1/4 cup smooth Dijon mustard
→ Finishing Touches
05 -
Fresh thyme leaves, optional
06 -
1 large egg (to use for brushing)
# Instructions:
01 -
Take your puff pastry sheets and roll them thinner (1/8 inch is great). Cut each sheet into 4 even pieces.
02 -
Spread a teaspoon of Dijon on one side of each square. Toss on 1 tablespoon of cheese, then the ham, and finish with another tablespoon of cheese. Make sure to keep the edges free.
03 -
Wet the edges lightly with water, fold the pastry to form a triangle, and pinch the edges together. Seal well with a fork around the edges.
04 -
Put the pastries on a baking sheet lined with parchment paper. Keep them in the fridge for 15-30 minutes. Preheat the oven to 400°F while you wait.
05 -
Give the top of the pastries a brush of egg, cut a few little slits (steam needs to get out), and sprinkle on some fresh thyme if you like.
06 -
Pop the pastries into the oven for 15-20 minutes. They should be golden and crisp. Serve them warm for the best experience!
# Notes:
01 -
Pair these with sweet-spicy hot pepper jelly to amp up the flavor.
02 -
These freeze well, so you can make them ahead of time. They'll keep for two months.
03 -
They're at their tastiest when they're super fresh and flaky right out of the oven.