Ingredients

The following ingredients have 4 Servings
  • 2 sheets butter puff pastry (22 ½ cm/9” square) (See Notes 1 and 2)
  • 1 1/2 tbsp Dijon mustard
  • 25 g (.8 oz) ham, finely chopped (See Note 3)
  • 35 g (1/3 cup) grated cheddar cheese (See Note 4)
  • 1 egg, beaten

Instruction

  • 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.