2 sheets puff pastry, 25cm/10″ square
4 – 5 tbsp Dijon mustard
8oz/250g shaved ham
2 cups grated cheddar cheese (or any other melting cheese) (Note 1)
2 egg yolks (or 1 egg – Note 2)
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 ½ 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.
1. You could also use pre-sliced cheese, but you will need to cut them into ⅔”/1.5cm batons otherwise they are too thick to wrap the pastry around it snugly (i.e. the parcels are too wide and flat).
2. Using just egg yolk will make the pastry more golden but even using a whole egg will still make these more golden than not using egg at all!
3. These reheat very well! They store for 2 days in an airtight container (reheat in a 180C/350F oven for 5 minutes), or frozen (cooked) for up to 2 months (reheat in a 180C/350F oven for 12 minutes).
Serving Size: 1 (39 g)
Fat 7.8 g
Saturated Fat 3.7 g
Carbohydrate 4.9 g
Fiber 0.5 g
Sugars 4.9 g
Protein 6.2 g
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