Ham and Cheese in Puff Pastry 2008, Ina Garten

Ingredients:

• 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
• 2 TBS Dijon mustard
• 1/4 pound black forest ham, thinly sliced
• 2 leeks, cleaned and thinly sliced (white part only)*
• 2 tsp olive oil*
• 1/2 pound Swiss Gruyere cheese, sliced
• 1 egg, beaten with 1 TBS water, for egg wash

Preheat the oven to 450°.

Place a piece of parchment paper on a sheet pan.

*If adding the optional leeks, sauté slowly over low heat until softened, but not browned. The leeks are added between the layers of ham and cheese.

Lay one sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on parchment paper 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 this 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. 12 appetizer servings.

*The sautéed leeks are an addition that we felt added another dimension to the taste of this appetizer.