Ham and Gruyere Pastry - over the top delicious and oh so easy!

I took this to a dinner with friends and it was a SUPER hit. Don and Mary McLeary invited us to join them and the Rainey family - Terry, Samantha, Wesley, and Kareena; along with Joe and Lisa Fortner for dinner. Young and old alike devoured it and the last two pieces were a midnight snack for my sweet Senator, who licked his lips and thought it was the crowning touch when mixed with his dry dog food! Don't be afraid of the puff pastry which is in the freezer section at your grocery store.

I must tell you that the spaghetti Don made was from a recipe that his father in law brought home from Italy, where he was stationed during the War. We laughed over olden times and then heard Kareena and Wesley's speeches that they will deliver later this week in competition. They've already won the first round and wow were they awesome.

Then talk about old-timey. We all listed to the Grand Ole Opry on the internet radio as Gary Morris debuted his new song "If You Were Mine" to the world. Talk about the perfect true love song - Bill Anderson and LoneStar were scheduled to follow him - they refused and went to a commerical instead. You can download it on CDBaby and it's a must for your Valentine sweetie.

Ham and Cheese in Puff Pastry with Fig Dijon

1 package frozen puff pastry

2 tablespoons Dijon mustard with 2 tbsps fig preserves added

1/4 pound ham, shaved

1/2 pound Gruyere, shredded

1/4 pound Smoked Gouda, shredded

4 ounces cream cheese with 2 tbsp fig preserves added

1 egg, beaten with 1 tbsp water, for egg wash

Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard mixture over pastry, leaving a 1/2 – 1 inch border around the edge. Top with a layer of ham, leaving the border; spread cream cheese mixture over ham leaving the border. Sprinkle the cheeses. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. This is delicious hot or cold. NOTE: If you don’t have fig preserves for the Dijon, simply use a sweet honey mustard, and add the same to the cream cheese or add chives if you like – it’s up to you!