I have been making this recipe for years, it is one of the first things I made from my Martha Stewart book.
It is easy, you can prepare it ahead and cook it at the last minute.
It is a classy version of a ham and cheese sandwich. As easy as it is pretty.
Divide the pastry into 2 pieces.
Roll out a piece into a rectangle approximately 12 inches by 16 inches.
Lay the pastry on a 12 X 16 inches baking sheet that has been sprayed with water
Spread the pastry with a thin layer of mustard, leaving a 1 inch border around the outside.
Layer the ham and cheese on top of the mustard, until it is used up
Fold the borders up over the filling. Brush with cold water, so that the pastry top will adhere to the bottom.
Roll the remaining piece of pastry into a rectangle as large as the filled portion.
Place directly on top of bottom.
With a sharp knife, trim edge of top pastry
With the tine of a fork, press down around the edges.
With any scraps, cut decorative leaves, moons etc.
Brush lightly with water and arrange on top of the pastry
Chill for at least 1/2 hour
Beat eggs with cream and brush over top crust. Two applications give a better glaze. (Allow first coat to dry.)
Well wrapped, the rectangles can remain in the refrigerator a day or two
Preheat oven to 450°F.
With the tip of a sharp knife, cut a pattern into the top pastry. Cut only partially through the pastry. Make 2 or 3 vent holes, and put in hot oven.
Bake until pastry has puffed and is golden brown
Cool slightly before cutting into 1 1/2" squares
Ingredients
Directions
Divide the pastry into 2 pieces.
Roll out a piece into a rectangle approximately 12 inches by 16 inches.
Lay the pastry on a 12 X 16 inches baking sheet that has been sprayed with water
Spread the pastry with a thin layer of mustard, leaving a 1 inch border around the outside.
Layer the ham and cheese on top of the mustard, until it is used up
Fold the borders up over the filling. Brush with cold water, so that the pastry top will adhere to the bottom.
Roll the remaining piece of pastry into a rectangle as large as the filled portion.
Place directly on top of bottom.
With a sharp knife, trim edge of top pastry
With the tine of a fork, press down around the edges.
With any scraps, cut decorative leaves, moons etc.
Brush lightly with water and arrange on top of the pastry
Chill for at least 1/2 hour
Beat eggs with cream and brush over top crust. Two applications give a better glaze. (Allow first coat to dry.)
Well wrapped, the rectangles can remain in the refrigerator a day or two
Preheat oven to 450°F.
With the tip of a sharp knife, cut a pattern into the top pastry. Cut only partially through the pastry. Make 2 or 3 vent holes, and put in hot oven.
Bake until pastry has puffed and is golden brown
Cool slightly before cutting into 1 1/2" squares