A filling meal to eat on the go. Don't let the cooking time scare you, keep caramelized onions in the freezer to add delicious taste to many meals.
- 3 Cups Carmelized Onions See Notes for easy carmelized onions recipe
- 2 Tablespoons Olive Oil
- 2 Clove Garlic Minced
- 2 Sheets Puff Pastry
- 3 Tablespoons Dijon Mustard
- 6 Ounces Deli Ham
- 6 Ounces Deli Turkey
- 6 Ounces Swiss Cheese Shredded, about 1 1/2 Cups
- 4 Ounces Cheddar Cheese Shredded, about 1 Cup
- 2 Tablespoons Flat Leaf Parsley Chopped
- 1 Whole Egg
- 1 Teaspoon Water
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Preheat oven to 400 and line baking sheet with parchment paper. If not using parchment paper then lightly grease the pan with butter or oil.
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If caramelized onions are frozen then defrost overnight in the refrigerator or microwave.
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Sprinkle the work surface with about 2 Tablespoons flour. Unfold 1 pastry sheet on the floured surface, keeping the other sheet covered. Roll the pastry into a 9 x12-inch rectangle. Repeat with the remaining sheet. Place one puff pastry sheet on a parchment lined baking sheet. Have your filling ingredients ready because you want to work with the puff pastry when it is still cold to get the best result.
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Spread bottom of the puff pastry sheets with Dijon mustard, ham, turkey, caramelized onions, and sprinkle with cheese leaving a 1" border.
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Lay the second rolled out puff pastry sheet on top of the other one. Mix egg and water and then brush top with egg wash and cut several, about 12, 1" slits in the top puff pastry layer to relieve steam. Sprinkle parsley over the top.
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Bake in 400 oven for 20-25 minutes, until puffed and golden brown. Use our timing as a guide, but when it comes to puff pastry you are best to use your eyes as the timer. You'll know it's ready when you see that beautiful golden color.
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Let cool and then cut into 24 3" squares.
-Pastry will keep in the refrigerator for 1 week or freeze for up to 2 weeks. Refrigerated pastry can be reheated in a toaster oven at 325 for 10 minutes (if frozen add 5 more minutes) or microwaved for 30-45 seconds (if frozen 1 minute)
-For caramelized onions, see our Slow Cooker Caramelized Onion recipe to make in a slow cooker and freeze for later. Huge time saver.
-Puff pastry works best when cold. Thaw the pastry on your counter top for about 30 minutes. If the puff pastry gets too warm and sticky then chill in the refrigerator for a few minutes. You can also thaw the puff pastry in the refrigerator over night. Either method you should first remove the pastry from the box and paper wrapper and then thaw on a plate.
-If using a non-stick or dark colored pan the pastry will cook faster so keep an eye on it.
-Keep a ruler in your kitchen drawer. It might seem funny, but in recipes like this where you are rolling out to a certain dimension, it helps get you better results.