Ham and Cheese Slab Pies ~
~ adapted from Better Homes and Gardens ~
Preheat oven temp to 400. Line two baking sheets with parchment paper. Stir together in a small bowl 6 ounces softened cream cheese and 2 tablespoons honey mustard. (I used mascarpone instead of cream cheese.)
On a lightly floured surface, roll sheets of 2 puff pastry sheets, thawed, 15×12-inch rectangle. Transfer to prepared baking sheets. Spread half of each pastry with cream cheese and honey mustard. Leave a 1/2-inch border around outside edges.
Layer thinly sliced purple onion, Black Forest ham and Gruyere, Swiss, or cheddar. (I used white cheddar with cranberry.) Brush the half of pastry, of each, that is to be folded over, with egg and 1 tablespoon water to seal it. Crimp the edges and bake for at least 20 minutes or until nicely golden. Cool on a wire rack slightly before serving. Be sure to score the top crust before placing in the oven for the steam to release.
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