Country Ham and Cheese Pies

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A nod to our favorite grab-and-go sandwich pocket of the ‘90s, we packed our version with country ham and tangy mustard.

Country Ham and Cheese Pies
 
Makes 6
Ingredients
  • Buttermilk Pastry Dough (recipe follows)
  • 6 teaspoons Dijon mustard
  • 12 thin slices country ham, divided
  • 3 slices provolone cheese, halved and divided
  • 1 large egg, lightly beaten
  • Flaked sea salt
Buttermilk Pastry Dough
  • ¾ cup cold whole buttermilk
  • 3 egg yolks
  • 4½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1½ cups cold unsalted butter, cubed
Instructions
  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll Buttermilk Pastry Dough into an 18×12-inch rectangle, trimming edges to straighten, if necessary. Cut dough in half lengthwise. Make 6 (3-inch-wide) cuts crosswise, creating 12 (6×3-inch) rectangles.
  3. Spread 1 teaspoon mustard each in center of 6 rectangles, leaving a ½ inch border. Top each with 2 ham slices and 1 cheese piece, folding or cutting slices to fit within border. Brush edges of dough with beaten egg. Top with remaining dough rectangles. Press edges to seal. Brush top of dough with beaten egg; cut 3 slits in top of each pie. Sprinkle tops with salt. Place on prepared pan; cover and refrigerate for at least 1 hour or up to 24 hours.
  4. Preheat oven to 400°. Transfer pies to a cast-iron baking pan or large griddle.
  5. Bake until crust is flaky and golden brown, 20 to 25 minutes. Let cool on pan for 15 minutes. Serve warm.
Buttermilk Pastry Dough
  1. In a small bowl, whisk together buttermilk and egg yolks.
  2. In the bowl of a food processor; pulse together flour and salt. Add butter, pulsing until butter pieces are the size of almonds. Slowly pour buttermilk mixture into flour mixture, pulsing until a dough ball forms.
  3. Turn out dough onto a lightly floured surface, and shape into a square. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days. If refrigerating for more than 30 minutes, let dough stand at room temperature for 10 minutes before rolling.