I made these super simple so you could prep them quickly, and then dream about how you are going to devour them while they bake to golden perfection. If you use enough of it, Dijon mustard is actually pretty spicy, so I went to town with the amount here. Combined with sweet pickle relish, it makes a spicy-sweet condiment perfect for dipping.
- 1 (11 x 16-inch) piece butter puff pastry (this one is a game changer, but Pepperidge Farm is great, too), defrosted in the refrigerator
- Flour, for rolling and handling the pastry
- ½ cup Dijon mustard
- 2 tablespoons jarred sweet pickle relish
- 6 ounces thinly sliced deli ham
- 6 ounces sliced Swiss cheese
- 1 egg, lightly beaten
Preheat the oven to 375°F. Arrange the puff pastry on a generously floured surface and roll it out an additional 2 inches or so on all sides.
Starting from one of the short sides of the pastry, cut the pastry into four equal-sized long strips, then cut each strip in half lengthwise so you have 8 equal-sized rectangles. Place the strips on a large parchment-lined baking sheet, leaving a few inches between pieces, and chill for 10 minutes. Combine the mustard and relish in a small bowl and spread 1 tablespoon of the mixture on four of the strips, leaving a ½-inch border around the edges.
Divide the ham and cheese evenly among the mustard-topped pastry pieces, making sure to leave the same ½-inch border around the edges. Arrange the four remaining pastry halves on top of the mustard-topped halves, then use a fork to crimp them around the edges to seal. Brush each pocket with egg, then use a small paring knife to cut a few small slits on the top of each pocket.
Bake until golden brown and shiny on top, 20 to 25 minutes. Serve with the remaining mustard-pickle spread.