step 1 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
step 2 Roll out both puff pastry sheets slightly and cut each into 6 equal rectangles (12 total).
step 3 Place 6 pastry pieces on the prepared baking sheet. Spread a thin layer of Dijon mustard on each, if using.
step 4 Layer ham and shredded cheese evenly over the base pieces, leaving a small border.
step 5 Top with remaining pastry rectangles and press edges gently to seal. Brush tops with beaten egg.
step 6 Bake for 18-20 minutes, or until golden brown and puffed.
step 7 Remove from oven, let cool slightly, then garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to regain crispiness. Avoid microwaving to keep the pastry flaky.
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