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Ingredients
US|METRIC
4 SERVINGS
- puff pastry (I buy frozen and pre-rolled all-butter puff for ease)
- ham
- Swiss cheese (or another type of melting cheese)
- 2 Tbsp. Dijon mustard
- 1 tsp. honey
- 2 sheets puff pastry (store bought, thawed but cold, each sheet approximately 12in/30cm square)
- 24 asparagus spears (small, or cut larger ones in half)
- 4 slices ham
- 8 slices Swiss cheese (or other melting cheese, about 5.5oz/150g total)
- black pepper (to season)
- 1 egg yolk (for glazing)
- 2 Tbsp. Dijon mustard
- 1 tsp. honey
- pastry
- 4 squares honey mustard
- 2 Tbsp. Dijon mustard
- 2 sheets puff pastry
- 1 tsp. honey
- 1/2 ham (a piece of, for each pastry, you may need to cut or fold to fit, lay it over the squares so it covers the centre but leaves the two bare corners empty.)
- 4 slices ham
- 3 asparagus spears
- 1 slice cheese
- 2 pastry
- 24 asparagus spears
- 8 slices Swiss cheese
- 1 egg yolk (with a little beaten)
- 1 egg yolk
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