Pineapple Ham and Cheese Hand Pies are perfect to use leftover holiday ham. With dijon mustard, cheese and a pineapple puree all wrapped in puff pastry,
Preheat oven to 400°F. In a fry pan sear and brown the ham in oil. Remove from pan and set aside to cool. In a small bowl whisk egg, set aside.
Pineapple Puree: In a food processor, blender or Vitamix puree pineapple chunks. Over medium heat cook pineapple puree with brown sugar for 10 minutes to reduce and thicken. Stir often. Set aside to cool.
On a floured surface roll puff pastry dough to smooth any creases. With a sharp knife cut into 6 rectangles and place on a baking sheet with parchment paper or silicon Silpat baking sheet.
Brush each with 1 tablespoon of the mustard, 1/2 cup ham, 1/4 cup cheese and 2 teaspoons of the pineapple puree up to 1/4 inch from edges. Wet the edges of the puff pastry with water.
Roll out other puff pastry dough to smooth any creases. With a sharp knife cut into 6 rectangles. Place one each on top of ham/pineapple puree and seal edges with fork. Prick the top with fork tines to vent and brush with beaten egg. Bake for 25 minutes or until golden brown.