1 (17 1/4 oz.) pkg. frozen puff pastry, thawed about 20 minutes room temperature
Dijon style mustard
6 oz. sliced Swiss cheese, cut into 3 1/2 x 2 inch strips
6 oz. sliced baked or boiled ham, cut into 3 1/2 x 2 inch strips
1 egg, beaten

Roll each sheet of puff pastry out to 12 inch square on a lightly floured board. 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 squash of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal. Place on an ungreased baking sheet 2 inches apart. Brush lightly with egg. Makes 18 pastries.