If you can't be in France you can still enjoy Mini Croque-Monsieur appetizers. An easy appetizer with puff pastry and a béchamel sauce. Your guests will love this take on a French classic.
Keyword: bechamel, puff pastry
1 ½tablespoonwhole grain dijon mustard
salt and pepper
1sheet puff pastry14 oz
1egglightly beaten with water
Preheat oven to 425º. Line cookie sheet with parchment paper.
In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.
Top each round with about 1/2 teaspoon of the béchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.
Bake for 15 minutes, or until golden and puffy.
Let cool slightly.
Try using Dufour puff pastry if you can find it. You can assemble and refrigerate before baking.