Ham and Swiss Slab Pie

• Meat

  • 4 oz Deli ham

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 cup Onions
  • 1 tbsp Parsley, fresh
  • 1 tsp Thyme, leaves

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Dijon mustard

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 1 tbsp Milk
  • 6 oz Swiss cheese

Found on stripedspatula.com

Description

Ingredients

• 1 large egg
• 1 tablespoon milk
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 sheets puff pastry, defrosted
• 1 tablespoon Dijon mustard
• 6 ounces shredded swiss cheese (I use Emmentaler or Gruyère)
• 4 ounces (1/4-pound) thinly-sliced deli ham (I use Virginia or Black Forest)
• 1/4 cup caramelized onions, chopped (about 1/2 large onion, see link below)
• 1 teaspoon chopped thyme leaves

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, whisk together eggs, milk, garlic powder, and parsley. Set aside.
• Roll out both sheets of puff pastry to 10-inch squares. Place one piece of puff pastry onto the baking sheet and spread with Dijon mustard to the edges. Sprinkle half of the shredded cheese over the mustard, leaving a 1/2-inch border all around. Layer ham slices over the cheese, followed by the caramelized onions, thyme, and remaining cheese. Spoon all but 1 tablespoon of the egg mixture over the second layer of cheese.
• Place second square of puff pastry over the top. Lightly brush edges with reserved egg mixture (approx. 1/2 inch border) and fold bottom edge over to create a crust of double thickness. Carefully crimp edges with a fork. Brush top of puff pastry with remaining egg mixture. Cut three, 1 to 2 inch slits in the top 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.