Sunday, January 10, 2010

Easy Ham & Cheese in Puff Pastry

After a rather long reprieve, I have returned to the world of blogging.

It has been a marvelous holiday season for me and my family, and I hope yours has been as nice.

I haven't done much cooking lately. Work has been crazy, and I just haven't felt like working that second shift of cooking and cleaning when I come home.

For those of you following along at home, yes, I am back at work! It has been a tough fall/winter, but, after much more ado than was necessary, my co-workers and I are all happily situated back at work. I feel so blessed to work with such wonderful people who make it easy to go to work in the morning, and, really, so blessed to have a job at all in this economy, let alone one that I enjoy.

I hope to have more to share with you in a bit, but for now I have a tasty morsel to tide you over.

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I served this at the small New Year's Eve gathering we had at our house and it was a big hit. A simple recipe with few ingredients and very little prep/cook time -- it's a winner all around.

It would also make a nice simple supper alongside some soup. (Mmmm... yes please!)

Ham and Cheese in Puff Pastry
recipe courtesy Ina Garten and

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1 pkg. (2 sheets) frozen puff pastry
2 Tbsp. dijon mustard
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced Swiss cheese (Ina used Gruyere, but I used plain old Swiss with the holes and it was lovely)
egg wash - 1 egg, beaten together with 1 Tbsp. water

 Thaw puff pastry according to directions on package. Roll each sheet out to about 10"x12" (I didn't measure, but you could if you felt the need). Place one sheet of puff pastry on a sheet pan lined with parchment paper and spread with mustard, being sure to leave a 1" border all the way around the edge. Lay down a layer of ham, followed by a layer of cheese, maintaining the 1" border. Brush edge with egg wash, and cover with  remaining sheet of pastry. Using a fork, crimp layers of pastry together all the way around. Cut slits in the top, brush with egg wash, and bake at 450 for 20 - 25 minutes until puffed and golden brown. Serve while still warm.


  1. Thanks for the recipe, hon. This was delish!

    I think I had 4,5 pieces? So yummy.

  2. Thanks Madeline! I'm glad I decided to serve it anyway, even if it wasn't quite as elegant as I had hoped. It was really tasty!


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