Chicken Ham And Swiss Cheese Baked In Puff Pastry Food

HAM AND CHEESE IN PUFF PASTRY

Steps:

• 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.

CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

HAM 'N' SWISS CHICKEN

Steps:

• In a large bowl, whisk eggs and 1-1/2 cups milk. Add butter, celery and onion; stir in bread cubes., Place half of the mixture in a greased 3-qt. slow cooker; top with half of the ham, cheese and chicken. Combine soup and remaining milk; pour half over chicken. Repeat layers., Cook, covered, on low 4-5 hours or until a thermometer inserted into bread mixture reads 160°.

HAM AND SWISS PUFF PASTRY

Steps:

• Thaw puff pastry per package directions.
• Place 1 piece of the puff pastry on a cookie sheet coated with non-stick spray.
• Spread Dijon mustard over the puff pastry in a thin layer. Leave a little space around the edges.
• Top the mustard with a layer of ham. To the ham with the cheese.
• Beat the egg, and brush the edges of the puff pastry with egg.
• Top with the 2nd piece of puff pastry and seal the edges with a fork.
• Brush the top of the puff pastry with egg wash, and poke a few holes in the top to vent during baking.
• Bake at 450° for 18-20 minutes. Pastry will be golden brown.
• Let cool a few minutes before cutting.

HAM & SWISS PUFF PASTRY QUICHE

Steps:

• Preheat oven 400 f.
• unfold 1 pastry sheet on each of 2 baking sheets.top with ham,cheese,and mushrooms.leaveing 1/2 inch plain border.whisk eggs,rosemary,salt/pepper and nutmeg.
• in a bowl .pour over pastries and bake till puffed and golden,about 20 min.borders will puff up to hold filling.