HAM AND CHEESE PUFF PASTRIES

                                                                             

Don't judge this recipe by my picture!! By the time I thought to take a picture I only had slices from the two pastries left so they aren't even the same size, but I decided seeing them will help even though the picture isn't good.  I will get a better picture of it next time I make these, because I will definitely be making these again.  Since our football game was at 11:00 I googled brunch football food and found these.  Because I had an abundance of puff pastry in the freezer I decided to make them and man are they easy to throw together but also very tasty.  Since I refrigerated the leftovers I heated one this morning for a quick breakfast and enjoyed it again.  They were served at room temperature but of course are especially tasty when the cheese is melted and warm.

3 TB Creole mustard*

1 TB honey

1 (17 oz) pkg. frozen puff pastry sheets, thawed

Flour for work surface

8 deli ham slices (I used HEB Old Fashioned ham, sliced on a 3, but any good ham would work.)

4 Gruyere cheese slices (I also had it sliced on a 3.)

3/4 t chopped fresh thyme leaves

1 large egg, lightly beaten**

Preheat oven to 425 degrees with racks in upper third and lower third positions.  Line 2 large baking sheets with parchment paper and set aside.**

Stir together Creole mustard and honey in a small bowl.

Unfold each puff pastry sheet on a lightly flowered work surface.  Roll each sheet into a 15x12" rectangle.  Transfer pastry rectangles to prepared baking sheets.

Spread mustard mixture evenly over bottom half of each rectangle lengthwise, leaving a 1/2" border around edges. Layer ham and cheese slices evenly over mustard mixture, leaving a 1/2" border. Sprinkle with half of the thyme.

Whisk together egg and 1 TB water in a small bowl.  Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling,  creating 2 (15x6" rectangles), and crimp all edges with a fork to seal. Brush top of each pastry with egg wash. **  Cut 5 diagonal 3" slits on top of each pastry and gently separate slits to slightly reveal filling.**

Bake in preheated oven until puff pastries are deep golden brown 20-25 minutes, rotating baking sheets between top and bottom racks halfway through bake time.  Remove from oven and cool slightly, about 5 minutes. Transfer to a cutting board and cut each pastry crosswise into 5 pieces. Transfer to a serving plate.

*Creole Mustard is difficult to find so I found a recipe and made it, but I think any interesting mustard would work here -- possibly even a honey mustard so you can skip that step of adding honey.

**These pastries can be filled, sealed, and refrigerated up to 2 days ahead, or frozen for up to 2 weeks.  Thaw overnight in the fridge if frozen.  I didn't freeze mine but instead covered and refrigerated them overnight.  Before baking I brushed the tops with the egg wash, cut slits and baked as directed.