Ham and Cheese Puff Pastry Slab Pie

hamcheesepuffpastryslabpie Flaky puff pastry with Dijon mustard, ham, Swiss, caramelized onions and a garlic-herb egg wash. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham.

2 sheets puff pastry, defrosted and rolled into 10" squares
1 Tbsp. Dijon mustard
6 oz Emmental or Swiss cheese, freshly shredded
4 oz cooked ham, thinly-sliced
⅓ cup onions, caramelized
1 tsp. thyme leaves, chopped
1 large egg
1 Tbsp. milk
¼ tsp. garlic powder
1 Tbsp. fresh parsley, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with parchment paper.

Place one piece of puff pastry onto the baking sheet and spread with mustard, leaving a ½" border.

Sprinkle half of the shredded cheese over the mustard. Layer ham slices over the cheese, followed by the caramelized onions, thyme and remaining cheese.

In a small bowl, whisk together egg, milk, garlic powder and parsley.

Lightly brush the border of the puff pastry with the egg wash. Place the second square of puff pastry over the top and press the edges to seal.

Brush a ½" border on the top sheet of puff pastry with egg wash. Fold bottom edge of puff pastry over to create a crust of double thickness. Crimp edges with a fork.

Brush top of puff pastry with egg mixture (you won't use the entire amount). Cut three, 1-2" slits in the center of the pie to allow steam to escape while baking.

Bake for 25 minutes, until puffed and golden. Let stand for 10 minutes before slicing into squares or strips and serving.

Variations:

Substitute Cheddar or Jack cheeses for the Emmental. Or use a mix!
Substitute Honey Mustard for the Dijon
Instead of ham, try thinly-sliced roast beef with cream-style horseradish instead of mustard.