Serve this pie as an appetizer at Thanksgiving, Christmas, Easter, Mother’s Day or at a Brunch! Easy to make and DELICIOUS too!
Ham and Cheese Slab Pie Recipe
3 ounces cream cheese , softened
1 tablespoon honey mustard ( I used whole grain instead)
1 frozen puff pastry sheet, thawed
3 ounces thinly sliced black forest ham
3 green onions, sliced (use green only)
3 ounces thinly sliced Havarti cheese or Gruyere
1 tablespoon water
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cream together the cream cheese and mustard. On a lightly floured surface roll puff pastry sheet into a 15 x 12-inch rectangle. Transfer sheet to the prepared baking sheet; spread the cream cheese mixture lengthwise on half of the rectangle, leaving 1/2-inch border around outside edges.
Add individual layers of ham, onion, and cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. Whisk together the egg and water. Brush some of the egg mixture on the uncovered edges of the pastry. Fold uncovered portion of the pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of pastry for steam to escape.
Bake about 25 minutes or until pastry is golden on the top and bottom. Slide pie and parchment paper onto wire rack; cool slightly. Makes 12 to 16 servings. This recipe is from the BHG Holiday Recipes 2011 Magazine. Source: www.ladybehindthecurtain.com