Ham and Cheese Puff Pastry
Ham & Eggs in Puff Pastry (or chicken)
2 eggs, well beaten
1 T prepared mustard
2 tsp lemon juice
1/2 package (10 oz) frozen chopped spinach, defrosted, squeezed dry
4 hard-cooked eggs, chopped
1 cup chopped ham or a can of chicken
1/2 cup shredded Swiss cheese
1 sheet frozen puff pastry, defrosted for 40 minutes
Heat oven to 425 degrees. Reserve 2 T beaten egg for glazing. Mix remaining beaten eggs, mustard and lemon juice in large bowl. Add spinach, mix well. Add hard-cooked eggs, ham and cheese, mix gently.
Roll puff pastry on lightly floured surface into 15x9” rectangle. Brush lightly with some of the reserved beaten egg. Spoon spinach mixture lengthwise down center of pastry. Fold sides of pastry over filling, pinching edges together to seal.
Place seam-side-down, on lightly greased baking sheet. Brush top and sides with remaining beaten egg. Cut 5 diagonal slashes across top of pastry for steam vents. Bake 425 degrees for 20 minutes