Ham And Swiss Puff Pastry Recipes

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Steps:

• 1. Thaw pastry sheet. Once thawed cut in half.
• 2. Preheat oven to 400 degrees. Chop and dice ham and cheese; add mustard and stir to combine.
• 3. Place 1/2 of the mixture on each piece of pastry. Fold and press edges to seal. Bake for 20 minutes. Let cool about 5 minutes before serving.
• 4. NOTE: Even though I did not do this, I think broccoli and onion would be a very nice addition. I would have added this but didn't have on hand today. You would have to cut back some on the ham and cheese mixture or use 2 sheets of pastry, each cut in half, making 4 pieces.

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

Steps:

• Thaw puff pastry per package directions.
• Place 1 piece of the puff pastry on a cookie sheet coated with non-stick spray.
• Spread Dijon mustard over the puff pastry in a thin layer. Leave a little space around the edges.
• Top the mustard with a layer of ham. To the ham with the cheese.
• Beat the egg, and brush the edges of the puff pastry with egg.
• Top with the 2nd piece of puff pastry and seal the edges with a fork.
• Brush the top of the puff pastry with egg wash, and poke a few holes in the top to vent during baking.
• Bake at 450° for 18-20 minutes. Pastry will be golden brown.
• Let cool a few minutes before cutting.