Easy Ham and Cheese Puff

16

1 package (2 sheets) frozen puff pastry, thawed small amount of flour for dusting and rolling 2 tablespoons Dijon mustard 6 ounces uncured deli ham, sliced 4 ounces smoked Guoda cheese, grated 1 egg yolk, for egg wash 2 teaspoons heavy cream, for egg wash

Preheat the oven to 450 degrees F. Line a baking pan with silpat or parchment paper, set aside. Lightly dust a clean working surface with flour and unfold 1 sheet of puff pastry. With a rolling pin, gently roll the pastry to flatten the seams. With a pizza cutter (or small sharp knife), cut the puff pastry in half, lengthwise. With the back of a spoon, spread 1 tablespoon of mustard in the center, leaving a ½-inch border around the edge. Sprinkle half of the grated cheese on top of the mustard evenly. Top with half of the ham slices. Then, cover with the other half of the puff pastry. With a fork, gently press along the edges to seal the pastry together. Transfer to the prepared baking sheet and repeat with the remaining sheet of puff pastry and ingredients. In a small bowl, whisk together the egg yolk and heavy cream. Brush the top of both pastry with the egg wash and cut a few slits on top to allow steam to escape during baking. Bake for 15 to 17 minutes, or until puffed and golden brown. Cool on wire rack for a few minutes, cut into small squares, and serve hot/warm.