"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ham and Cheese Pockets Recipe

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This recipe for Ham and Cheese Pockets, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package (17 1/4oz) frozen puff pastry, thawed about 20 minutes at room temperature
Dijon style mustard
6 oz. sliced Swiss cheese, cut into 3 1/2 x 2 inch strips
6 oz. sliced baked or boiled ham, cut into 3 1/2 x 2 inch strips
1 egg beaten

Directions:
Directions:
Roll each sheet of puff pastry cut to a 12 inch square on a lightly floured board or pastry cloth. Cut into 4 inch squares. Repeat with remaining sheet of pastry. Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip. Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal. Place pastries about 2 inches apart on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork. Bake a 400 degrees until puffed and golden brown (15-18 minutes). Serve hot.

 

 

 

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