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Ham and cheese pockets

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Ingredients/Components

pkg - 1 1/4
egg, beaten - 1 item
Dijon-style mustard - 1 item
sliced Swiss cheese, cut into 3 1/2 x 2-inch strips - 6 oz
sliced baked or boiled ham, cut into 3 1/2 x 2-inch strips - 6 oz

How to make ham and cheese pockets:

Roll each sheet of puff pastry out to a 12-inch square on a lightly floured board or pastry cloth. Cut into nine 4-inch squares. Repeat with remaining sheet of pastry.

Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip. Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal.

Place pastries about 2 inches apart on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork. Bake at 400° until puffed and golden brown, 15 to 18 minutes. Serve hot. Makes 18 pastries.

Tips: The pastries can be assembled ahead of time on baking sheets, refrigerated, then brushed with egg just before baking.

Recipe categories: Lunch/snacks, Main dish, Sandwich.

Rating:

3.6

Average rating: 3.6, total votes: 5

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