2sheetsbutter puff pastry (22 ½ cm/9” square)See Notes 1 and 2
1 ½tablespoonDijon mustard
25g(.8 oz) ham, finely choppedSee Note 3
35g(⅓ cup) grated cheddar cheeseSee Note 4
Preheat your oven to 200 Degrees C (400 F).
Line a baking tray with baking paper.Cut out your pastry hearts - you should be able to get 8 per puff pastry sheet. See Note 5Place 8 hearts on the baking tray.
Spread a thin layer of Dijon mustard over each of the 8 hearts, leaving a ½ cm (.2 inch) gap around the edges.
Sprinkle the cheese evenly over the mustard, followed by the ham. Press down gently to secure the filling.
Brush the heart edges with the beaten egg.Lay a puff pastry heart on top of one heart and press around the edges to seal. Use a fork to push the edges together. Repeat for the rest of the hearts.
Prick each heart with a fork to let the steam out whilst cooking.
Brush the top of each of the hearts with the beaten egg.
Place the baking tray in the oven and cook for 13-15 minutes, or until golden.Cool on the tray for 5 minutes before serving.
I like butter puff pastry but use the pastry of your choice. I have used two sheets, each measuring 22 ½ cm (9 inches) square.
Puff pastry needs to be kept cool. If it defrosts before you are ready to use it just cover it and return it to the fridge. It will be too difficult to work with if it does not remain chilled. On the other hand, if it is not sufficiently defrosted it will crack as you to attempt to use it.
With so few ingredients, use good quality ham with a full flavour such as Black Forest Ham or another variety of smoked ham.
I like to use a full-flavoured cheddar cheese.
This recipe is made using a 7cm (2.75 inch) heart cookie cutter.
Please note, the nutritional information is based on one pastry. The nutritional information is an estimate only.