Ham Dijon 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.

HAM AND CHEESE PINWHEELS

Steps:

• Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10x12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 180C/350F. Spray 2 baking trays with oil.
• Let the puff pastry defrost then cut into 9 x 8cm/3.5" squares.
• Spread about 1/2 tsp of mustard diagonally across ta square.
• Top with ham and sprinkle with cheese.
• Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond.
• Place on baking tray. Repeat with remaining square.
• Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
• Serve warm!

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM & DIJON PASTRY CUPS

Steps:

• Heat oven to 425°F.
• Roll out each pastry sheet to 12x9-inch rectangle on lightly floured surface; cut each rectangle into 12 (3-inch) squares. Line each of 24 muffin cups with 1 pastry square.
• Combine remaining ingredients; spoon into pastry cups, adding about 1 Tbsp. to each.
• Bake 15 to 18 min. or until filling is heated through and pastry is golden brown.

HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 425 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 25 to 30 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 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.