Description
What am I going to do with all this leftover ham? I thought about scrambled eggs and ham, but that’s nothing to blog about. How about wrapping up some ham and eggs inside some buttery, flaky puff pastry? We have a winner! These are best hot out of the oven, but I have a hunch you could easily warm them in the oven the next day and they would still retain their flakiness.
Ingredients
- 1 package (about 18 Oz. Size) Frozen Puff Pastry
- 1 Tablespoon Butter
- 7 whole Eggs, Divided
- ½ teaspoons Dill
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 cup Leftover Cooked Ham, Cubed
- 2 Tablespoons Flour, For Dusting
- ½ cups Shredded Cheddar Cheese (optional)
Preparation
Set the puff pastry out on the counter about 1 hour ahead of time to thaw. Heat the butter in a nonstick skillet and add 6 eggs and the dill. Season with salt and pepper to taste. Add the ham and toss until the eggs are soft set. Set aside.
Lay out one sheet of puff pastry on a floured board and roll it out just a bit. Cut it into fourths. Scoop out 1/2 cup of the egg and ham mixture and place it into the corner of one of the puff pastry squares.
If using cheese, sprinkle about a tablespoon of cheese on top of the filling. With a little water on your finger, moisten the edges of the puff pastry. Fold the pastry over the filling corner to corner, forming a triangle, and press to seal. Use a fork to seal the edges.
Brush the outside of the hand pie with the remaining beaten egg. Heat the oven to 400ºF, bake the hand pies 4 at a time on a cookie sheet lined with parchment paper for about 18-20 minutes, or until golden brown.
