Savory giant ham parcels

Ingredients for 2 servings:

• 1 pkt. puff pastry (refrigerated counter, alternatively 8 slices of frozen puff pastry)
• 500 g ham, cooked, finely diced
• 500 g cheese (Emmental or Gouda), grated
• lots of oregano
• 1 egg(s), separated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Filled puff pastry parcels – filling from the tray

Thaw frozen puff pastry overnight in the refrigerator. Remove thawed or fresh puff pastry from the refrigerator at least 20 minutes before preparation and let it warm up (the pastry works best at room temperature). Preheat the oven to 200°C fan/convection oven. Mix the diced cooked ham and grated cheese in a bowl and season generously with oregano, if desired. Roll out the dough (dust the work surface with a little flour if necessary), divide it in half, and pile the ham and cheese mixture seasoned with oregano in the center of one side of each half of the dough and spread it evenly. Brush the edges with egg white (alternatively, water will also work) and then fold the other side of the dough over it. For frozen slices, use 2 slices per pocket for 2 pockets per person: Fill the center of one slice, moisten the edges, and place a second slice of dough on top as a lid. Press the edges firmly together to seal the parcel and completely enclose the filling. Brush the tops of the parcels with egg yolk. Bake in a hot oven for about 20 minutes (it’s best to check the packaging for the baking time; it usually states exactly what’s on it and varies from manufacturer to manufacturer) until golden brown. The dough should rise nicely and be crispy. Serve hot or cold. Ham, cheese, and oregano can also be spread one after the other on each parcel (if your guests have different tastes when it comes to cheese, ham, or oregano). If you want, you can even attempt a record for the world’s largest ham parcel – just pack a single giant parcel. If you want to do it even faster, you can also cover the dough with slices of cooked ham, add sliced ​​cheese, and then sprinkle with oregano. It’s also perfect for using up leftovers when you have leftover Sunday roast or need to use up leftover cheese – just pack it in the bag. Serve with a fresh salad and serve as a main course. As an appetizer, you can also divide the quantities for four people or simply halve them. It’s a great finger food option for parties (just fill lots of small bags). It’s quick and easy to prepare. We have a tradition of eating the bags on Christmas Eve. The only problem every year: BEFORE or AFTER opening the presents.