Frozen puff pastry enabled you to make this elegant hors d’oeuvre quickly and easily. The puffy little envelopes are at their best served hot from the oven.
The pastries can be assembled ahead of time on baking sheets, refrigerated, then brushed with egg white just before baking.
Easy and Tasty.
Hot and Cold Appetizers, Section 1, Card 3
Ham and Cheese Pockets
- 1 17 1/4 ounce package frozen puff pastry
- 6 ounces sliced swiss cheese
- 6 ounces deli-sliced ham
- 1 egg beaten
Unthaw puff pastry about 20 minutes at room temperature. Cut the swiss cheese into 3 1/2-by-2-inch strips.
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 sheets 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.
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