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Ham And Cheese Puff Pastry Bake

Posted by Emily Pham on

This makes a super easy breakfast as only a few ingredients is needed !

I typically buy the cage free eggs, cheese and ham from Costco. And I get the frozen Pepperidge Farm Puff Pastry sheets at Ralphs. For this recipe, just use your favorite kind of cheese !

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Ham And Cheese Puff Pastry Bake

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Course Appetizer
Cuisine American
Servings 3 People

Equipment

  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Ingredients
  

  • 1 Box Pepperidge Farm Puff Pastry Frozen Sheets ( Included in the box are 2 ready to bake sheets)
  • 1 Package Kirkland Signature Extra Lean Sliced Ham
  • Your Choice of Shredded or Sliced Cheese: Cheddar, Swiss, Gruyere, etc. ( Just your favorite cheese)

FOR THE EGG WASH:

  • 1 Extra Large Egg
  • 1 Tablespoon Water

Instructions
 

  • Pre-heat the oven at 375 degrees.
  • Make the egg wash. Crack an egg into a small bowl and add 1 tablespoon of water. Then whisk and set aside.
  • Tear a sheet of parchment paper the size of your baking sheet and set aside.
  • Remove the 2 frozen pastry sheets from the box and unfold ONE of the pastry sheets.
  • Each pastry sheet is folded into 3 sections so go ahead and tear each section apart. You should now have 3 rectangular pastry sheets.
  • Lay the 3 rectangular pastry sheets onto the parchment paper.
  • Dab your finger into the egg wash and slide it along the entire border of the rectangular pastry sheet. This will allow you to seal the 2 pastry sheets together later.
  • Remove 6 slices of ham from the package . Each slice is rectangular shaped so cut right down the center of the ham to create 2 squares. Then cut each square in half.
  • Lay the slices of ham on the rectangular pastry sheets but try to stay WITHIN the egg wash border. Do not put anything onto the egg wash border.
  • Next add your cheese on top of the ham again staying within the egg wash border.
  • Then add another layer of ham and stay within the egg wash border.
  • Now place another of the rectangular pastry sheet on top and line up the edges. Seal the two pastry sheets together by pressing gently down along the edges.
  • Use the back side of the fork to crimp the edges.
  • Brush the entire top of the filled pastry with the egg wash.
  • Cut 8 slits across the top to allow the steam to escape.
  • Unfold the second pastry sheet and repeat the process.
  • There are 6 rectangular pastries sheets so at the end you should have 3 filled pastries. Now pick up the parchment paper with the 3 filled pastries and transfer them over to the backing sheet.
  • Place them in the oven and bake for 25 minutes or until puffy and golden.
  • Serve hot or warm.