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Recipe

Ham and Cheese Puff Pastries

Servings: 4

Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.

Ingredients

  • 1 Tbs. unsalted butter
  • 1/4 cup finely chopped yellow onion
  • 1-1/2 Tbs. all-purpose flour
  • 1/4 tsp. finely chopped fresh thyme (optional)
  • 1/2 cup whole or 2 percent milk
  • 3 oz. Comté, Gruyère, or Emmentaler, coarsely grated (about 3/4 cup)
  • Kosher salt and freshly ground black pepper
  • 1 package frozen puff pastry sheets, thawed
  • 1 large egg
  • 10 oz. ham steak (1/2 inch thick), rind removed, meat cut into 1/4-inch cubes

Nutritional Information

  • Calories (kcal) : 880
  • Fat Calories (kcal): 520
  • Fat (g): 58
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 30
  • Cholesterol (mg): 110
  • Sodium (mg): 1650
  • Carbohydrates (g): 56
  • Fiber (g): 0
  • Sugar (g): 3
  • Protein (g): 31

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
  • Melt the butter in a medium saucepan over medium heat. Add the onion, flour, and thyme, if using, and cook, stirring, for 2 to 3 minutes. Slowly add the milk, whisking constantly, and bring to a simmer. Add the
    cheese, and stir until melted. remove from the heat, and season with salt and pepper.
  • On a lightly floured work surface, roll each pastry sheet into a 15×10-inch rectangle, and cut into quarters. In a small bowl, beat the egg with 1 Tbs. water. Brush the edges of each piece of the pastry with the egg mixture. Mound 1/2 cup of the ham on one half of each pastry piece. Spoon about 1/4 cup of the sauce over the ham and then fold the empty pastry side over the filling, crimping and sealing the edges with a fork dipped in the egg. Transfer the pastries to the baking sheet.
  • Brush the pastries with the remaining egg, and cut a slash on the top of each. Bake until puffed and golden-brown, 20 to 25 minutes.

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