Dinner Last Night

I made Ina Garten's Ham and Cheese in Puff Pastry recipe last night. It was so easy and delicious! I was trying to find a recipe to use the leftover puff pastry I had in the freezer from making Alton Brown's Curry Chicken Pot Pie when I found this one searching with "puff pastry" on Food Network. The small ingredient list sold me on it. My local deli had a smoked Gruyere cheese available so I used that in the recipe and it added a subtle smokey flavor to the simple dish. We used it as our main dish (instead of an appetizer) and served it with steamed broccoli. The Hubby and I both loved it and I'm excited to eat the leftovers later this week. I will definitely be making this again. Here's the recipe:

Prep Time:  25 min
Cook Time: 25 min
Level: Easy
Serves: 6 servings


  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 tablespoons Dijon mustard
  • 1/4 pound black forest ham, sliced
  • 1/2 pound Swiss Gruyere cheese, sliced
  • 1 egg, beaten with 1 tablespoon water, for egg wash


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 the 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 12 inches. 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. Enjoy!

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