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Dijon Ham Braid Recipe

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I found this recipe in one of the first cookbooks I received in my collection. It is very easy to make and serve up at potlucks and picnics.—Joyce L Mitchell, Kilmarnock, Virginia

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Dijon Ham Braid Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

1 package (3 ounces) cream cheese, cubed
1 tablespoon whole milk
1 tablespoon Dijon mustard
2 cups diced fully cooked ham
1 cup frozen peas
1 sheet frozen puff pastry, thawed
1 egg yolk
1 tablespoon cold water
1/2 teaspoon poppy seeds

Directions

In a large saucepan, combine the cream cheese, milk and mustard. Cook over low heat for 2-3 minutes or until smooth, stirring occasionally. Add the ham and peas; set aside.
On an ungreased baking sheet, roll pastry into a 15-in. x 10-in. rectangle. Spread ham mixture down the center third of rectangle.
On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg yolk and water; brush over braid. Sprinkle with poppy seeds.
Bake at 400° for 20-25 minutes or until golden brown. Slice and serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 slice equals 268 calories, 16 g fat (5 g saturated fat), 56 mg cholesterol, 647 mg sodium, 21 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Dijon Ham Braid in Country Woman Christmas Annual 2008, p42

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