Amanda Wilbanks
Southern Baked Pie
Braided Ham and Swiss Pastry
“This dish is inspired by my mom’s ham, Swiss, and Dijon petite sandwiches. Every time my mom hosted a shower, which was often in the South, as we shower everything, she would make the sandwiches. It was all I could do to refrain from eating almost all of them. This is my version of a classic favorite with a beautiful new twist. It looks every bit as elegant and sophisticated at a baby or wedding shower as it does at Mother’s Day brunch. Yet, it’s so beautiful no one will realize it only took a few minutes to assemble.”
Braided Ham and Swiss Pastry
Braided Ham & Swiss Pastry
Try this version of a classic favorite with a beautiful new twist!
Ingredients
- 4 tablespoons 1/2 stick unsalted butter, melted
- 2 ounces cream cheese softened
- 1 cup finely chopped Vidalia onion
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon Worcestershire sauce
- 1/2 pound grated Swiss cheese
- Pie dough
- 1/2 pound baked ham shredded
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees. Place a wire rack inside a half sheet pan.
- Combine the butter, cream cheese, onion, mustard, poppy seeds, sesame seeds, Worcestershire
- sauce, and Swiss cheese in a bowl.
- Roll out dough to a 12-inch circle. Place dough on a piece of parchment paper cut to the same size as the sheet pan. Leaving a 4-inch-wide space down the center of the dough for the filling, cut even
- strips on both sides, from the center out. Arrange the ham in the center of the dough and spoon
- cheese mixture on top of ham. Crisscross the strips over the filling.
- Brush the top of the pastry with
- cream and sprinkle with salt and pepper. Slide parchment with pastry onto the wire rack.
- Bake, uncovered, for 15 minutes then reduce heat to 325 degrees and bake for 30–35 minutes, or until golden brown. Slice and serve immediately.
Tried this recipe?Rate it above to let us know how it was!