Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

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 large 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 15x10-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.
Originally published as Dijon Ham Braid in Country Woman Christmas Annual 2008, p42

Nutritional Facts

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

  • 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 large egg yolk
  • 1 tablespoon cold water
  • 1/2 teaspoon poppy seeds
  1. 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.
  2. On an ungreased baking sheet, roll pastry into a 15x10-in. rectangle. Spread ham mixture down the center third of rectangle.
  3. 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.
  4. Bake at 400° for 20-25 minutes or until golden brown. Slice and serve warm. Refrigerate leftovers. Yield: 8 servings.
Originally published as Dijon Ham Braid in Country Woman Christmas Annual 2008, p42

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