Ham and vegetable pastry puffs recipe

Ingredients

• 18 oz (500 g) puff pastry, at room temperature
• 9 oz (250 g) ham, minced
• 3½ oz (100 g) mature Comté or other strongly flavored cheese, cut into ½-inch chunks
• 1 boiled potato, chopped into ½-inch chunks
• 2 cooked carrots, chopped into ½-inch chunks
• 2 green onions, chopped into ½-inch pieces
• 1 egg
• 2 tbsp milk
• Béchamel Sauce for dipping

1. Preheat the oven to 400°F. Line a baking sheet with parchment. Roll out the puff pastry between two sheets of parchment to a thickness of ⅛ inch. Use a dessert plate (about 6½ inches in diameter) to cut out four pastry rounds.
2. In a small bowl, mix together the ham, Comté, potato, carrots, and green onions. Divide the filling between the pastry rounds, placing the mixture on one side of the circle. Be careful not to overfill and to leave at least ½ inch around the edge.
3. Whisk together the egg and milk to make an egg wash. Brush egg wash all around the edges of the pastry, then fold over the pastry so you have a half-moon shape. Use a fork or your finger to press down the pastry around the edge to seal. Prick the top with a fork and brush with egg wash. You can use the leftover pastry to cut out decorations to stick on.
4. Transfer the pastries to a baking sheet and bake for 30 minutes, until the bases are golden brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold, with béchamel sauce for dipping.