Ingredients
Ham in a Blanket
- 1 egg
- 1 tablespoon water
- 1 package puff pastry sheets, thawed and cut into long triangles (see directions below)*
- 10 ounces thinly sliced ham, cut into a similar shape as the puff pastry
- 8 ounces comte, gruyere or white cheddar, cut into about 32 small chunks
- 1 (13 ounce) jar of Cornichon, drained
- Flake salt and freshly cracked black pepper
- Thinly sliced fresh chives, for garnish
Honey Mustard
- ¼ cup dijon mustard
- 3 tablespoons honey
- 2 tablespoons kewpie or mayo
Instructions
- Preheat the oven to 425F. Line two sheet trays with parchment paper.
- Whisk egg and water together until homogenous for the egg wash. Set aside.
- Place a slice of ham, then a chunk of cheese and a Cornichon at the base of each triangle of dough. Roll up snugly.
- Place on the prepared sheet tray seam side down. Repeat with all the dough.
- Egg wash each of piece and sprinkle with a touch of flake salt and pepper.
- Place in the freezer for 10 minutes, so the dough gets really cold again for the best puff results.
- Bake until golden, 15-20 minutes. Some of the cheese will seep out and form crispy edges, SO GOOD!
- Meanwhile mix everything for the honey mustard in a small bowl.
- Serve the ham in a blanket topped with a bunch of chives and the honey mustard on the side for dipping.
Notes
*I tested this with one package of Pepperidge Farm puff pastry and one of Dufour. For the Pepperidge Farm: I used both sheets in the package. I cut each sheet into four, then into eighths. Then I cut each eighth diagonally to make two triangles, to get 16 pieces from each sheet (total of 32). For the Dufour: I cut the dough into quarters, then in eighths. Then I took each eighth and cut it diagonally to make two triangles. Then I cut each triangle in two, to make four triangles from each eighth. There is only one sheet in a Dufour package but you still get 32 pieces because it is bigger than the Pepperidge Farm sheets.
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