Ham and Cheese in Puff Pastry

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I just made this and am eating it now. I used Amish Swiss and I did not have any parchment paper, so it went straight on the baking sheet. I recommend using the paper as my puff pastry stuck just a little and was pretty wet. Over all it was good. I got a little too happy with the Dijon mustard so I recommend really measuring it out. I used more ham, as the other reviews suggested, a little under a half a pound. I cooked it at 400 for 25 min to make sure it was brown and well cooked throughout. It came out cooked beautifully. Thanks to everyone for really hammering out the cooking time.

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I can't say enough good things about this recipe!

My family was celebrating my sister's birthday and I wanted to make some appetizers that were different from what we usually have. This recipe was such a huge hit! The taste is just absolutely perfect! And the pastries look so gorgeous!

I substituted roast beef for the ham since not everyone in my family is into ham and then immediately wished I had made some with ham and some with roast beef. Still, the roast beef was just delicious! I remember thinking when making them for the first time, that it seemed like a lot of cheese (twice the amount of cheese as ham, or in my case, roast beef and not very much mustard. But since so many of Ina's recipies are now among my personal favorites, I made it in exactly the amounts called for in the recipe and once again was amazed by Ina's knack for knowing exactly the right amount of ingredients to put together. The taste just could not be improved on in even the slightest way.

I think my family is going to want me to make this for every family gathering from now on! And you know what? That would be FINE with me!!

Anita
Columbus, Ohio

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I made the Ham and Cheese in Puff Pastry for group of friends and they loved it.
The last time I made this dish, I opted to use Hot pepper jelly instead of the Dijon
mustard and it was a hit. Thank you Ina!!

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I made this for a party, using regular Swiss (hey, I live in Wisconsin, where imported cheese is phenomenally expensive, and it was GREAT! The deli did not have Black Forest Ham that day, but I used Baked Virginia Ham. There are so many directions you can go with this basic idea to create other fabulous treats.

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This was wonderful. You can always trust Ina to make a truly delicious, simple dish that never fails.

I did make some changes though. I wasn't about to buy gruyere for this so I used regular ol' swiss cheese and it was fine. (gruyere is too expensive! I also used some leftover ham in the freezer that I sliced thinly.

Served as a weekend lunch with some butter lettuce dressed in a red wine vinaigrette.

really great!!

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I made this for a light lunch and served with a green salad. It was a hit. These are classic flavors, just don't use too much mustard as it can easily overpower the other ingredients. I too lowered the oven temperature to 400 degrees and baked for 25 minutes, it was perfect. I liked other reviewers ideas to add apricot jam or to make with smoked turkey, havarti cheese and use pesto instead of dijon mustard. Can't wait to try it again. Thanks Ina for giving us inspiration!

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and this was the best thing i've ever made. i normally mess up recipes and they take me much longer than they should. but this one worked so incredibly well! i'm not a big ham fan, so i used boar's head turkey and yarlsberg cheese with honey dijon boars head mustard and boy was it fantastic! all the flavors really meld together in the oven and it was so easy to make. i had a bit of a problem rolling out , but that's only because i had to use dusted wax paper to roll it on.

bottom line! make this, it is so delicious. i had it for dinner with my mom, and we may be light eaters, but we each had two little pieces and were totally full.

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Ina, I love you... you have mastered the art of awesome food, that's easy to make while fooling everyone into thinking it's the hardest dish ever!

Agree with other comments, lower temp and cook longer. Also, on the show she crimps the edges with a fork, but that's missing from the directions and I ended up having a side open a bit. It was still to die for, thanks again Ina.
http://youreverydaymama.blogspot.com

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I usually love Ina's recipes, but this one disappointed a bit because the puff pastry did not puff except for the top layer. It resulted in a soggy - although tasty - sandwich. Was afraid if I left it in longer, it would burn. I may try it again in the future with different oven temps. If anyone's got suggestions on overcoming this, would love to hear them.

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This was a very big hit and have realized that the creativity with this recipe are endless. Once again, thank you Ina. Sicnerely, Georgina.