1 (17 1/4 oz.) pkg. frozen puff pastry, thawed about 20 min. at room temperature
Dijon-style mustard
6 oz. Swiss cheese, sliced, cut into strips
6 oz. sliced baked or boiled lean ham, cut into strips
1 egg, beaten

Roll each sheet of puff pastry out to a 12-inch square on a lightly floured board or pastry cloth. Cut into nine 4-inch squares. Repeat with remaining sheet of pastry.

Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip.

Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal.

Place pastries, about 2 inches apart, on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork.

Bake at 400 degrees until puffed and golden brown, 15 to 18 minutes. Serve hot. Makes 18 pastries.