Name: Ham and Cheese Puff Pastry Bites Recipe
Ingredients: Puff Pastry: 1 sheet (approx. 9.5 – 14 ounces / 270g – 400g) of all-butter puff pastry, thawed according to package directions. All-butter varieties offer the best flavor and flakiness.; Ham: 6-8 slices of good quality cooked ham (about 6 ounces / 170g), thinly sliced. Deli ham like Black Forest, honey-glazed, or even a good quality Virginia ham works wonderfully. Avoid overly watery ham.; Cheese: 1 cup (about 4 ounces / 115g) shredded cheese. A good melting cheese is crucial. Options include: Gruyère (for a nutty, complex flavor – my personal favorite!); Sharp Cheddar (for a classic, tangy bite); Swiss Cheese (for that traditional ham-and-Swiss taste); Monterey Jack or Colby Jack (for excellent meltability); A blend of your favorites!; Dijon Mustard: 2 tablespoons. This adds a crucial tangy counterpoint to the richness of the cheese and ham. Whole grain mustard can also be used for a different texture and flavor profile.; Egg: 1 large egg, beaten (for the egg wash). This is what gives the pastries their beautiful golden-brown sheen.; Fresh Parsley or Chives (Optional Garnish): 1 tablespoon, finely chopped. Adds a pop of color and freshness.; Flour: For dusting your work surface.

Ingredients

- Puff Pastry: 1 sheet (approx. 9.5 – 14 ounces / 270g – 400g) of all-butter puff pastry, thawed according to package directions. All-butter varieties offer the best flavor and flakiness.

- Ham: 6-8 slices of good quality cooked ham (about 6 ounces / 170g), thinly sliced. Deli ham like Black Forest, honey-glazed, or even a good quality Virginia ham works wonderfully. Avoid overly watery ham.

- Cheese: 1 cup (about 4 ounces / 115g) shredded cheese. A good melting cheese is crucial. Options include:
  - - Gruyère (for a nutty, complex flavor – my personal favorite!)
  - - Sharp Cheddar (for a classic, tangy bite)
  - - Swiss Cheese (for that traditional ham-and-Swiss taste)
  - - Monterey Jack or Colby Jack (for excellent meltability)
  - - A blend of your favorites!

- Dijon Mustard: 2 tablespoons. This adds a crucial tangy counterpoint to the richness of the cheese and ham. Whole grain mustard can also be used for a different texture and flavor profile.

- Egg: 1 large egg, beaten (for the egg wash). This is what gives the pastries their beautiful golden-brown sheen.

- Fresh Parsley or Chives (Optional Garnish): 1 tablespoon, finely chopped. Adds a pop of color and freshness.

- Flour: For dusting your work surface.

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

1. Thaw Pastry (If Frozen): Ensure your puff pastry is properly thawed according to the package instructions. Usually, this involves thawing in the refrigerator for several hours or on the counter for about 40 minutes. It should be cold but pliable.

1. Unroll and Prepare Pastry: Lightly flour your work surface. Gently unroll the puff pastry sheet. If it’s very thick, you can roll it slightly thinner with a rolling pin, aiming for a rectangle roughly 10×12 inches (or as per your pastry sheet dimensions).

1. Apply the Flavor Base: Spread the Dijon mustard evenly over the surface of the puff pastry, leaving a small ½-inch border along one of the longer edges. This border will help with sealing later.

1. Layer the Ham: Arrange the ham slices in a single, even layer over the mustard, covering the pastry sheet up to the border.

1. Sprinkle the Cheese: Distribute the shredded cheese evenly over the ham. Don’t over-stuff, as this can cause the filling to ooze out excessively during baking.

1. The Roll-Up: Starting from the long edge without the clean border, tightly roll the pastry into a log. Try to keep the roll as even as possible.

1. Seal the Edge: Lightly brush the clean ½-inch border with a little of the beaten egg (or water). Press the rolled log onto this border to seal it shut.

1. Chill (Crucial Step!): Wrap the log in plastic wrap and place it in the freezer for 15-20 minutes, or in the refrigerator for at least 30 minutes. This chilling step is VITAL. It firms up the pastry, making it much easier to slice neatly and helps the layers separate during baking for maximum puffiness. Do not skip this!

1. Slice the Bites: Once chilled, remove the log from the plastic wrap. Using a sharp knife (a serrated knife often works well), carefully slice the log into rounds, about ½-inch thick. You should get around 20-24 bites. If the pastry squishes too much while cutting, it needs more chilling.

1. Arrange on Baking Sheet: Place the sliced rounds, cut-side up, onto the prepared baking sheet, leaving about 1-2 inches of space between them as they will puff up and expand.

1. Egg Wash: Gently brush the tops (and sides, if you wish) of each pastry bite with the beaten egg. This creates that beautiful, glossy, golden-brown finish. Avoid letting too much egg wash pool around the base of the pastries, as it can hinder rising.

1. Bake to Golden Glory: Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed up, deeply golden brown, and the cheese is bubbly and melted. Keep an eye on them, as oven temperatures can vary.

1. Cool Slightly and Serve: Let the Ham and Cheese Puff Pastry Bites cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm. If desired, garnish with freshly chopped parsley or chives just before serving.

Nutrition

Serving Size: one normal portion
Calories: 80-120