Ham & Gruyere in Puff Pastry

This recipe from the Barefoot Contessa is a simple hors d'oeuvre. It is also a great with soup or salad for lunch or dinner. Start with layer a sheet of puffy pastry with Dijon mustard, ham, and cheese. Then seal and egg wash the pastry and bake it until its beautiful and delicious.

Ham & Gruyere in Puff Pastry

1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss or gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Comments

[Jon]

I love puff pastry this is a great idea.

[The Rural Modernist.com]

I made this for a bunch of pottery throwing lezbeens and it was a huge hit. The only thing I would do different is I'd do 1/2 lb ham and 1/4 lb cheese instead of the other way around.

[Matthew]

Made it and everyone freaked it was so good.

[Mike Torrisi]

I made 2 the last time I used this recipe, one with just the egg wash on top and the other dusted with flour. I felt like the flour dusted version was better, it didn't burn the top of the crust as much.