• 1 pkg. (17½ oz.) frozen puff pastry, thawed about 20 min. at room temperature
• Dijon Mustard
• 6 oz. sliced Swiss cheese, cut into 3½-by-2 inch strips
• 1 egg lightly beaten

Preparation

1. Roll each sheet of puff pastry out in 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.
2. Spread each square lightly with mustard (this is optional as I personally hate mustard). Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip.
3. Fold squares of pastry in halves in line with the long edges of the ham strips, moistening edges and pressing with a fork to seal.
4. Place pastries about 2 inches apart on an ungreased baking sheet. Bush lightly with egg. Pierce top of each pastry in several places with a fork
5. Bake at 400⁰F until puffed and golden brown, 15 to 18 minutes. Serve hot.

© Dm Rengh June 2000

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