Recipes and Cooking Savory Pies Ham-and-Cheese Slab Pies 4.1 (43) 1 Review Make this cheesy appetizer up to 2 months ahead. Simply thaw and bake before party time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 3 ounce packages cream cheese, softened 2 tablespoon honey mustard 1 17.3 ounce package frozen puff pastry sheets, thawed (2 sheets) 6 ounce thinly sliced Black Forest ham ½ of a medium red onion, thinly sliced 6 ounce thinly sliced Gruyère, Swiss, or cheddar cheese 1 egg 1 tablespoon water Directions Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside. In a small bowl stir together cream cheese and mustard. On a lightly floured surface roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to a prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2-inch border around outside edges. Add individual layers of ham, onion, and Gruyère cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. In a small bowl whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastries. Fold uncovered portion of each pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of each pastry for steam to escape. Bake about 25 minutes or until pastries are golden on both the top and bottom. If top browns more quickly than the bottom, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. To serve, cut crosswise into strips. Make-Ahead Directions: Prepare as directed through Step 2, except do not preheat oven and do not brush tops of pies with egg mixture. Freeze pies on parchment paper-lined baking pans until firm. Wrap pies tightly with plastic wrap; overwrap with foil. Label and freeze for up to 2 months. To serve, thaw in the refrigerator for 24 hours. Preheat oven to 400°F. Place on parchment paper-lined baking sheets. Brush with egg mixture; bake and cool as directed. Rate it Print Nutrition Facts (per serving) 360 Calories 26g Fat 21g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 360 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 45% Cholesterol 56mg 19% Sodium 361mg 16% Total Carbohydrate 21g 8% Total Sugars 2g Protein 11g Calcium 161.5mg 12% Iron 1.4mg 8% Potassium 68mg 1% Folate, total 36.3mcg Vitamin B-12 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.