Croque Monsieur Puff Slices (Buttery Toast)
Puff pastry layered with bechamel, emmental, ham and dijon mustard, baked golden — a croque monsieur in pastry form.
🍳 Cook: 25 min
Ingredients
| 2 sheets | ready rolled puff pastry sheets | |
| 200 g | bechamel sauce (or make your own) | |
| 1 x 250 g packet | sliced emmental | |
| 1 x 200 g packet | sliced ham | |
| 2 tbsp | 30 ml | dijon mustard |
| 1 | egg, beaten |
Instructions
- If making your bechamel, heat a saucepan and add 50g butter. Stir in 50g plain flour and cook for around 5 mins, then add 400ml of milk for 10/15 minutes until the flour is cooked through and the sauce is quite thick.
- Preheat oven to 180°c/350°F.
- Line a baking tray with greaseproof paper and spray with cooking spray.
- Lay your pastry over the sheet.
- Spread the bechamel over the surface then lay emmental, ham, mustard and another layer of emmental.
- Add the top sheet and press around the sides to stick the sheets together.
- Brush the top with the beaten egg.
- Bake for 25 minutes (or until golden brown on top).