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These hot and tasty homemade
ham and Swiss cheese sandwich pockets are made easy with ready-to-use
puff pastry squares.
Homestyle
Ham and Cheese Pockets
- 12 frozen puff pastry
squares (5 x 5 inches each), thawed according to package directions
1/2 pound thinly sliced ham
6 teaspoons Dijon mustard
1/2 pound Swiss cheese
1 tablespoon water, and additional water, as needed
1 large egg
- Preheat the oven to 400°F
(205°C).
- Lay the puff pastry squares
out on a lightly floured surface. Place 2 ounces of ham on half
of the squares, leaving a 1/4-inch border all the way around.
Spread 1 teaspoon of Dijon mustard evenly over the ham, and top
with 2 ounces of Swiss cheese.
- Lightly brush the border
of each square with water. Place the remaining square evenly
on top of the cheese. With the prongs of a fork, seal the pastry
all the way around.
- Combine the egg with the
water, beat well. With a pastry brush, baste all of the squares
with the egg wash, and prick the tops with a fork.
- Place the squares on a
parchment-lined sheet pan (12 pockets per sheet pan) and bake
for 10 to 12 minutes, or until golden brown and puffy.
- Serve the pockets immediately.
Makes 6 servings.
Note: Any type of meat
can replace the ham.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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