Ham and Cheese Puff Pastry Squares

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   On a lightly floured surface, unroll one sheet of puff pastry and roll it out into a roughly 10×12-inch rectangle, smoothing any creases as you go.

3. 3

   Transfer the pastry to the prepared baking sheet. Spread honey mustard across the surface, leaving a 1-inch border along all edges. Layer the ham evenly within the border, follow with the Swiss cheese slices, and scatter the sun-dried tomato slivers on top.

4. 4

   In a small bowl, beat the egg together with the water to make an egg wash. Brush it lightly around the exposed pastry border.

5. 5

   Roll out the second pastry sheet to the same dimensions and lay it over the filling. Align the edges, press the two layers firmly together, then seal and crimp all around with a fork. Brush the entire top surface with the remaining egg wash and finish with a sprinkle of everything bagel seasoning.

6. 6

   Bake until the pastry is puffed and deep golden, 15 to 20 minutes. Allow to rest for about 5 minutes, then slice into 12 equal squares using a sharp knife or pizza cutter. Top with fresh parsley before serving.