Halloween Ham and Cheese Hand Pies
Erin Kunkel
This is an adaptable little recipe. We love the warm, spicy flavor of brown mustard, but feel free to use your favorite kind. You can also customize the filling by using any kind of thinly sliced cheese and/or meat that you prefer.
How to Make It
Step 1
1
Preheat oven to 400° and line a baking sheet with parchment paper.
Step 2
2
Roll puff pastry into a 12-in. square. Cut into 8 rectangles, 3 by 6 in. each.
Step 3
3
Spread 1/4 tsp. mustard on half of each rectangle, leaving a 1/4-in. border at edges. For each, top mustard with 1/8 of cheese, then 1/8 of loosely bunched ham ribbons. Brush border with water. Fold empty dough half over ham and cheese and crimp edges with a fork to seal.
Step 4
4
Put hand pies on prepared baking sheet. Cut a few slits in top of each pie. Bake until brown and crusty, 20 to 25 minutes. Cool on a rack, then chill in an airtight container. Bring to room temperature to serve.
Make ahead: Up to 2 days, chilled airtight.
Ingredients
1 sheet (from a 17.3-oz. pkg.) frozen puff-pastry dough, thawed
2 teaspoons spicy brown mustard, such as Gulden's
2 1/2 ounces thinly sliced Gruyère cheese
4 ounces thinly sliced ham, cut into 1/2-in.-wide ribbons
Directions
Step 1
1
Preheat oven to 400° and line a baking sheet with parchment paper.
Step 2
2
Roll puff pastry into a 12-in. square. Cut into 8 rectangles, 3 by 6 in. each.
Step 3
3
Spread 1/4 tsp. mustard on half of each rectangle, leaving a 1/4-in. border at edges. For each, top mustard with 1/8 of cheese, then 1/8 of loosely bunched ham ribbons. Brush border with water. Fold empty dough half over ham and cheese and crimp edges with a fork to seal.
Step 4
4
Put hand pies on prepared baking sheet. Cut a few slits in top of each pie. Bake until brown and crusty, 20 to 25 minutes. Cool on a rack, then chill in an airtight container. Bring to room temperature to serve.
Make ahead: Up to 2 days, chilled airtight.
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