Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups mushrooms, sliced
- Salt and black pepper, to taste
- ½ tsp dried thyme or Italian seasoning (optional)
- 1 cup cooked ham, diced
- ½ cup shredded mozzarella or Swiss cheese
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sauté filling: In a skillet over medium heat, add olive oil or butter. Sauté onion and garlic until translucent, about 2 minutes.
- Add sliced mushrooms, cook until tender and most of the liquid evaporates (5–7 minutes). Season with salt, pepper, and thyme. Stir in diced ham, cook for 1 more minute. Let the mixture cool slightly.
- Prepare puff pastry: Roll out the puff pastry sheet on a lightly floured surface into a rectangle (if not already shaped).
- Spoon the mushroom and ham mixture down the center third of the pastry. Sprinkle cheese evenly over the filling.
- Make the braid: Cut diagonal strips (about 1 inch wide) along the left and right thirds of the pastry. Fold strips over the filling, alternating sides to create a braided look.
- Brush with egg wash: Beat the egg and milk together. Brush the top of the braid.
- Bake: Bake for 20–25 minutes or until golden brown and puffed up.
- Cool slightly before slicing. Serve warm!
Let me know if you’d like a creamy version or a vegetarian twist!