Ham and Cheese Pastry
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 sheets frozen puff pastry (recommended DuFour), defrosted
- 1/4 cup Dijon mustard (preferably a mix of smooth and coarse-ground)
- 2 tablespoons finely chopped chives
- 1/2 pound black forest ham, thinly sliced
- 12 ounces Gruyere cheese, thinly sliced
- 1 egg, beaten with a splash of water for egg wash
- 3/4 to 1 teaspoon poppy seeds, to sprinkle over top
- Preheat the oven to 400°. Line a large baking sheet with a piece of parchment.
- Lay 1 sheet of puff pastry on a floured counter and roll it out to a 10 x 12-inch rectangle. Place it on the prepared sheet pan and brush with Dijon mustard, leaving a 1-inch border. Sprinkle the chives over the mustard to help them stick. Place a layer of ham and a layer of cheese, still leaving a 1-inch border. Brush the unfilled border with the egg wash. Place the second sheet of puff pastry on the floured counter and roll it out to a 10 x 12-inch rectangle.
- Place the second sheet on top of the pastry and fillings, lining up the edges and pressing together lightly to seal. You can use a sharp knife to cut the edges of the puff pastry to make straight edges, if desired. Brush the top with egg wash and cut a few slits in the top pastry to allow steam to escape. Sprinkle the poppy seeds over top.
- Bake for 30 to 35 minutes, until puffed and golden brown. Allow to cool for at least 5 minutes before slicing.
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