Ham and Cheese Turnovers

• 2 sheets frozen puff pastry
• 1-2 tablespoons mustard
• 1/4 pound thick-cut deli ham, diced
• 4 ounces gouda or cheddar cheese, shredded
• 1 egg yolk

Sprinkle your counter with a little flour and set the puff pastry out to thaw at least 15 minutes. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, mix the egg yolk with a tablespoon of warm water to make an egg wash.

When the dough is pliable, unfold and cut each sheet into 4 smaller squares. Spread a little mustard in the center of each square, leaving a half-inch border on all sides. Divide the ham and cheese between the squares.

Brush a little egg wash around the edge of the squares. Fold each one in half, crimping them closed with the tines of a fork. Poke two or three ventilation holes in the top of the pastries and brush them with egg wash.

Bake for 18-20 minutes, until the surfaces are golden and the tips are toasted brown. Allow to cool on a rack for 10 minutes before eating.

Pastries are best eaten right away. Leftovers can be stored refrigerated for up to a week and are best reheated in a toaster oven.

Makes 8 pastries.