Ham and Cheese Pockets
Posted on October 27, 2007
1 pkg. (17 1/4 oz.) frozen puff pastry, thawed about 20 min. at room
temperature
Dijon-style mustard
6 oz. sliced Swiss cheese, cut into 3 1/2-by-2-inch strips
6 oz. sliced baked or boiled ham, cut into 3 1/2-by-2-inch strips
1 egg, beaten
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 square of pastry in halves in line with the long 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 degrees F until puffed and golden brown, 15 to 18 min. Serve hot. Makes 18 pastries