On the Menu - Turkey & Cheese Pie - Carol Staab

Turkey & Cheese Pie

• 4 oz. cream cheese, softened
• 1 tablespoon Dijon mustard
• 2 frozen puff pastry sheets, thawed
• 1/2 lb ham, thinly sliced
• 1 1/2 cups Swiss cheese, grated
• 1 teaspoon dried thyme
• 1 large egg
• 1 tablespoon water
• Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400F and line two rimmed baking sheets with parchment paper.

Roll each sheet of puff pastry into a 12x15-inch rectangle and transfer each sheet to prepared baking sheets.

In a small bowl, whisk together the cream cheese and mustard until smooth. Season to taste with salt and pepper.

Spread the cream cheese mixture over half of each puff pastry sheet, leaving a 1/2-inch border around the edge.

Place 1/2 of the ham and 1/2 of the cheese over cream cheese on each puff pastry sheet. Sprinkle thyme evenly over the top of each.

Fold uncoated half of puff pastry over the filling. Crimp edges. Bake for 25 minutes, until golden brown!