Ham and Cheese Puff Pastry Pockets

Ingredients

• 1 pkg (397 g) frozen puff pastry, thawed and halved
• 1 large egg
• 1 tsp water
• 2 tbsp Dijon mustard
• 8 slices deli black forest ham, halved
• 1/3 cup shredded aged white cheddar cheese
• 1/4 cup thinly sliced red onion
• 1/2 Granny Smith apple, cored and thinly sliced

Directions

1. Preheat oven to 400°F.
2. On a lightly floured surface, roll out each pastry half into a 10x10 inch square. Cut each pastry half into 4 equal squares.
3. Whisk egg and water together in small bowl. Set aside.
4. Brush half of the pastry squares with Dijon mustard, leaving a 1/2 inch border along the edges. Top with ham, cheese and onion, dividing equally. Brush border with egg mixture. Top each with a remaining pastry square. Pinch edges together to seal and crimp edges with a fork. Brush tops with egg mixture. Layer 4 – 5 apple slices on each pastry. Brush apple slices with egg mixture.
5. Transfer pastries to a parchment paper-lined baking sheet. Bake until golden brown, about 18 – 20 minutes. Let cool 5 minutes. Cut pockets in half.