This delicious pie is a spin off of a recipe by Chef Bobby Flay “with a twist”. It is such a great alternative to your typical “sandwich” and a wonderful easy brunch/lunch treat!
-1 pkg (2 sheets) of Pillusbury Puff Pastry
-1 large egg plus 2 Tbs of water whisked
-1 tsp black pepper
-8 oz of thick cut country ham or black forest ham
-2 Tbs Grey Poupon Coarse Mustard
-3 Tbs of Fig Preserves
-6 oz of Sargento White Cheddar
-2 oz of Sargento shredded Pepper Jack
6 easy steps!…
-Preheat oven to 400 degrees
-Unroll one sheet of the puff pastry onto a lightly floured surface
-Gently roll with a rolling pin to increase the pastry by about 1″.
-Place the rolled pastry onto a sheet pan lined with parchment and spray lightly with Pam
-Whisk your egg and 2 Tbs of water and brush over entire surface of pastry
-Next, combine the mustard, pepper, fig preserves, and spread evenly over the pastry leaving about a 1″ border between where the spread stops and the pastry stops
-Place the ham pieces on the pastry on top of the preserve spread to cover the entire pie
-Combine your cheeses and spread over the ham
-Roll out your second puff pastry and roll out to increase size by 1″
-Lay the 2nd puff pastry over the ham and cheese pie and work around the pie to fold the bottom pastry over the top and press with a fork to seal
-Brush the entire top with egg wash and sprinkle with kosher salt
-Bake at 400 degrees for 25 minutes
The end result…..a beautiful rustic treat!