Ham and Scalloped Potato Wellingtons

Ham and Scalloped Potato Wellingtons

Parchment paper
1 egg, slightly beaten
1 tablespoon water
2 sheets frozen puff pastry, thawed
40-ounce tray Reser's’ Top
Baked Scalloped Potatoes, unheated, divided into
8 even portions
8 ounces Swiss dteese slices, cut into 2-inch squares
8 teaspoons Dijon mustard

8 1-ounce ham slices, cut into 2-inch squares

Preheat oven to 400°F. Line a sheet pan with
parchment paper.
Mix egg and water in a small cup. Set aside.
On a lightly floured cutting board, roll out each sheet of pastry into a 14-by-14-inch square; cut into four 7-inch squares.
In the middle of each pastry square, place a portion of scalloped potatoes with the browned cheese side down. Top with cheese, mustard and then ham.
Pull the edges of each square toward the center and press together to seal (you can use a little bit of water to seal).
Carefully flip the packets over and place seam-side down on the prepared pan. Lightly brush the tops with the egg and water mixture.
Bake for 30 minutes, or until golden brown.

Makes 8 servings.