Ingredients:
1 c (3 oz) grated Gruyere, Swiss or Cheddar cheese
4 oz cooked ham, cut into 1/4 inch dice
1 box Pepperidge Farm frozen puff pastry thawed in refrigerator. This has two sheets.
Dijon mustard or for milder flavor mix: 1/4 c mayo, 1 1/2 tsp yellow mustard, 1 1/2 tsp honey, 1 1/2 tsp milk, 1/8 tsp black pepper
1 large egg beaten
Directions:
Preheat oven to 400 degrees. Spray 2 baking trays. On a lightly floured surface roll out 1 pastry sheet to a 12 inch square. Cut into 9 squares or 16 squares for minis. Working with one square at a time, brush edges with egg. Spread about 1 tsp mustard or sauce in center. Top with ham and cheese. Fold together opposite corners of square, forming a triangle, and press together edges to seal; decorate with tines of a fork. Transfer to baking sheet, brush with egg and prick top of each once with a fork. Repeat with remaining pastry sheet, filling and egg.
Bake 5 minutes. Reduce heat to 375 degrees and bake until puffed and golden brown, about 10-15 minutes more.
