Ham & Cheese in Puff Pastry
recipe from Ina Garten
1 package (2 sheets) frozen puff pastry (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
¼ pound black forest ham, sliced (I used closer to a 1/2 pound)
½ pound Swiss Gruyere cheese, sliced
1 egg beaten, with 1-tablespoon water for egg wash

Preheat the oven to 450. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured surface and carefully roll it out to 10 x12 inches. Place it on the sheet pan and brush it with the mustard, leaving a 1-inch border around the edge. Place a layer of ham, then cheese on, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured surface and roll it out to 10 x 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 stream 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.