recipes barefoot contessa

Ham & Cheese in Puff Pastry (Serves 6)

Copyright 2008, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1 package (2 sheets) frozen Pepperidge Farm puff pastry, defrosted
2 tablespoons Dijon mustard
¼ pound black forest ham, sliced
½ pound Swiss gruyere cheese, sliced
1 egg beaten with 1 tablespoon of water for egg wash

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

Lay one sheet of puff pastry on a floured board and carefully roll it out to 10 x 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 x 12 inches. 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.