Ham and Cheese Puff Pastry Pie

 

Puff pastry is the key to all things simple and impressive. Fancy mustard, ham, and good cheese are just a bonus.

Delicious bonus.

 

It’s really important to use all-butter puff pastry for this recipe.

Any puff pastry that doesn’t boast about its all-butterness is made of weirdo fats that just aren’t cool.

 

 

Puff pastry is thawed, but still cold… and rolled out just slightly.

 

This recipe will work both round and rectangle shaped. Go with what ya got!

Egg wash. Whole grain honey mustard. Thinly sliced Black Forest Ham.

 

 

 

The puff pastry can be thawed and assembled (just like above), and then placed in the fridge overnight. When you wake up on New Year’s Day, you can brush this with egg wash and toss it in the oven. Almost instant brunch. Add an egg. Call it success.

 

 

Humble pie.

Oh how you are filled with beautiful mustard, salty ham, and creamy cheese.

 

This dish is wonderfully simple and gloriously make-ahead. Because this pie highlights just a few ingredients, I like to use the best ingredients I can find/afford. All-butter puff pastry is a luxury and so worth the splurge. Whole grain mustard pops with flavor. Black Forest Ham and Gruyere cheese were meant to be married for life. It’s simple, because delicious doesn’t have to be complicated.

Ham and Cheese Puff Pastry Pie
serves 6
inspired by Ina Garten
Ingredients
1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Method
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet.

Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced cheese.

Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry.

Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.


http://joythebaker.com/2012/12/ham-and-cheese-puff-pastry-pie/#more-10463