Ingredients
-
4
-
2
-
1
-
1
-
1
-
2/3
-
1
-
1
-
1
-
1
-
-
1
-
2
-
-
Directions
Ham and Swiss in Puff Pastry, From the Kenniston Hill Inn, Boothbay, Maine, Very tasty! I didn’t have eggs so used a tbsp of mayo to bind the filling ingredients which worked fine I prepped the filling in advance then assembled the pastries the next morning to have a fancy-looking dish without a lot of effort Thanks for posting!, We were very surprised that not everyone likes ham and swiss, but my husband and I did so thats all that matters, very tastey easy to make I tripled the recipe twice but there was leftovers so we had them for breakfast today We will make again just for ourselves, great recipe
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Steps
|
1
Done
|
Preheat Oven to 400f to 425f. |
|
2
Done
|
If Using Frozen Pastry Puff, Let Pastry Come to Room Temperature. |
|
3
Done
|
in Small Saucepan, Cook Onion in Butter Till Tender but not Browned. |
|
4
Done
|
For Filling, in a Medium Mixing Bowl Combine Egg, Cheese, Ham, Parsley, Dill Weed, Garlic Powder, and Pepper; Stir in Onion Mixture; Set Aside. |
|
5
Done
|
Place 2 to 3 Tablespoons of the Filling Just Off Center on Each Square. |
|
6
Done
|
Moisten Edges of Pastry With Water; Fold in Half Diagonally. |
|
7
Done
|
Seal Edges by Pressing With Finger or Tines of a Fork. |
|
8
Done
|
Place Pastry on Ungreased Baking Sheet and Coat With Egg Wash. |
|
9
Done
|
Place in Preheated Oven and Immediately Drop Temperature to 380f and Cook 20 to 25 Minutes Till Nicely Browned. |
