12 puff pastry squares (5 x 5 inches each)
1/2-lb. thinly sliced ham
6 tsp. Dijon mustard
1/2-lb. Chalet Swiss Cheese
\n1 Tbsp. water, and additional water, as needed
Gherkins, for serving
Carrot sticks, for garnish
Preheat the oven to 400° F. 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 with gherkins; garnish with carrot sticks.Note:
Any type of meat can replace the ham.
Makes 6 servings.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.
© 2017 The Wisconsin Cheeseman