- 1/4 Cup + 1 Tablespoon butter or margarine
- 1 Onion, peeled and finely diced
- 2 Cups Diced Country Ham
- Two 4-ounce packages of fresh goat cheese
- 2 Tablespoons Dijon mustard
- One 1-pound package of puff pastry sheets, defrosted
- Melt a tablespoon butter in a large skillet until butter foams and sizzles. Add onions. Cook until wilted and translucent. Add diced ham, and saute, stirring, until it browns 5 minutes. Stir in the goat cheese, which will melt slightly. When cheese is mixed together well with the ham and onions, remove from heat and set aside.
- Melt 1/4 cup of butter in a small saucepan or (microwave). Stir in dijon mustard. Set aside.
- Unroll the puff pastry, which is folded in thirds. Cut apart at the folds so you have three narrow sheets. Place one on a work surface, and cover the other two with a damp towel.
- Roll out the sheet so it is about twice as wide as it first was out of the wrapper. Cut the sheet in half into two approximate squares. Put a generous spoonful of ham, onion and cheese mixture in the middle of each square. Fold opposite corners of the puff pastry square over the filling, then fold the other two opposite corners over, to encase the filling. Turn over so seam is on the bottom and place on a baking sheet. Gently plump the “pillow” with your fingers so it is an even rectangle with the seams folded beneath neatly. Repeat with the remaining sheets. Note: You will get 12 pillows out of a package of puff pastry. May be made to this stage a day ahead. After constructing, place loosely in covered storage container in the refrigerator. Bring to room temperature before baking.
- Heat oven to 350 degrees. Brush tops of pillows with melted mustard butter. Bake until pillows are puffed and nicely browned, 20 to 30 minutes. Makes 12.