Ham and Cheese Puff Pastry Slab Pie
User Reviews
5
Ham and Cheese Puff Pastry Slab Pie
Description
The pie begins by spreading Dijon mustard on one puff pastry sheet, followed by layers of shredded Emmental cheese, thinly sliced ham, caramelized onions, thyme, and more cheese. The second puff pastry sheet seals the filling, and the edges are crimped for a secure seal. An egg wash brushed over the top encourages a shiny, golden crust that puffs up nicely in the oven. Small slits on the top allow steam to escape, keeping the pastry crisp rather than soggy. Baking at a high temperature for 25 minutes yields a flaky, golden crust enclosing a melted and flavorful filling.
This slab pie cuts into portions suitable for lunch, picnic, or a casual appetizer. Substitutions like cheddar cheese or honey mustard can adjust the flavor profile. The recipe also suggests alternatives to ham such as sliced roast beef with horseradish for variation.
Ingredients
- 2 heets puff pastry , defrosted and rolled into 10-inch squares
- 1 tablespoon Dijon mustard (Smooth or grainy, your preference)
- 6 ounces Emmental cheese shredded
- 4 ounces ham I use Black Forest or Virginia, thinly sliced
- 1/3 cup onion caramelized
- 1 teaspoon thyme chopped leaves
- 1 egg large
- 1 tablespoon milk
- 1/4 teaspoon garlic powder
- 1 tablespoon parsley chopped, fresh
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place one piece of puff pastry onto the baking sheet and spread with mustard, leaving a 1/2-inch border.
- Sprinkle half of the shredded cheese over the mustard. Layer ham slices over the cheese, followed by the caramelized onions, thyme, and remaining cheese.
- In a small bowl, whisk together egg, milk, garlic powder, and parsley.
- Lightly brush the border of the puff pastry with the egg wash. Place the second square of puff pastry over the top and press the edges to seal.
- Brush a 1/2-inch border on the top sheet of puff pastry with egg wash. Fold bottom edge of puff pastry over to create a crust of double thickness. Crimp edges with a fork.
- Brush top of puff pastry with egg mixture (you won't use the entire amount). Cut three, 1- to 2-inch slits in the center of the pie to allow steam to escape while baking.
- Bake for 25 minutes, until puffed and golden. Let stand for 10 minutes before slicing into squares or strips and serving.
Notes
- Cheddar or Jack cheese can replace Emmental for a different flavor.
- Honey mustard may be used instead of Dijon mustard to add sweetness.
- Try roast beef with cream-style horseradish instead of ham for a distinct variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares or 8 large strips
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 238mg | 10% |
| Potassium | 66mg | 1% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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