For 6 servings:
1/2 pound thin sliced ham
1/2 pound Wisconsin Swiss Cheese
6 teaspoons Dijon mustard
1 egg
12 puff pastry squares (5x5 inches each)
Water as needed
For 48 servings:
4 pounds thin sliced ham
4 pounds Wisconsin Swiss Cheese
1 1/2 cups Dijon mustard
6 eggs
96 puff pastry squares (5x5 inches each)
Water as needed
Lay puff pastry squares out on a lightly floured surface. Place 2 ounces ham on half of the squares, leaving 1/4 inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, top with 2 ounces of Swiss cheese.
Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.
Combine egg with water (1 tablespoon per egg), beat well. With a pastry brush, baste all of the squares with the egg wash, and prick top with fork. Place the square on a parchment-lined sheet pan (12 pockets per sheet pan) and bake at 400° F for 10 to 12 minutes or until golden brown and puffy.
Serve the pockets immediately with gherkins and carrot sticks to garnish.
Note: Any type of meat can replace the ham.
