I can’t go home for the holidays without having my Mom’s delicious En Croute. It’s a long standing family tradition that I’ve carried on with my own family.
2 eggs
1 T mustard
2 t lemon juice
1 pkg frozen chopped spinach, thawed and well drained
4 hard-cooked eggs, chopped
1 cup chopped ham
2 oz shredded Swiss cheese
1 sheet puff pastry
In large bowl, beat 2 eggs well. Set aside 2 t. Blend in mustard and lemon juice. Stir in remaining ingredients until well combined. On lightly floured surface, roll puff pastry into a 15 x 9 inch rectangle. Brush lightly with some of the reserved beaten eggs. Spoon egg/spinach mixture down center of pastry. Fold both sides over to cover. Pinch to seal edges and ends of pastry. Place seam side down on lightly greased baking sheet. Brush top and sides with remaining beaten eggs. Cut 5 diagonal slashes in top. Bake at 425 until golden brown, about 20 minutes.
