I had some puff pastry leftover from making the individual beef wellingtons, which I will be posting next, and I remembered seeing these ham and cheese croissants over at Laura in the kitchen. These were the perfect thing to make with the leftover pastry, I had everything I needed in the fridge and they are quick to make and really good.
1 sheet of puff pastry (makes 8)
Salt and pepper
Roll out the puff pastry sheet so it's a little thinner than it is coming out of the box. Cut the pastry into 4 equal squares, and then cut each square into two triangles.
Take any kind of ham and cheese you would like and fold a piece of each onto the largest end of the triangle.
Beat the egg with a little water to make an egg wash, and brush the edges of each triangle with it. Roll the pastry ending with the seam side down.
Brush with the egg wash and season the top of each pastry with salt and pepper and bake at 400 for 20 minutes.