I love a slab pie because it’s a great way to feed dessert to a crowd and I personally love the higher crust to filling ratio that they provide. (More flaky crust always, please.) But savory slab pie? Savory slab pie has stolen my heart completely. This version features sliced ham, some ooey-gooey Swiss, and a creamy Dijon sauce all encased in irresistibly flaky puff pastry. A slice of this is totally at home on your finest brunch spread, but it makes a mighty fine casual afternoon snack too.
So how does this magic happen? Well, it all starts with two sheets of puff pastry. You’re actually making two pies here, and since slices of this tend to disappear pretty fast, that’s a very good thing.
You spread half of each puff pastry with a seriously delicious mixture of cream cheese and Dijon mustard.
And then you layer that with a few slices of ham, some grated Swiss cheese, and a sprinkle of thyme. The thyme might seem unnecessary, but it adds a nice herbiness that backs up the sweetness in the ham and the nuttiness in the Swiss. Don’t skip it.
You fold over the puff pastry and crimp the edges with a fork. A little egg wash brushed over the top and it’s ready to head into the oven.
When it emerges you have a flaky, golden brown crust and a savory, melty filling. It’s like an elevated, impossible to resist Hot Pocket.
While this slab pie works well for something like an Easter brunch, it’s quick and easy enough that it makes sense on your average lazy Sunday morning too. It feels a little fancy, but you certainly don’t need a special occasion to enjoy it.
Ham and Cheese Slab Pie
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 2 frozen puff pastry sheets, thawed
- 1/2 lb ham, thinly sliced
- 1 1/2 cups Swiss cheese, grated
- 1 teaspoon dried thyme
- 1 large egg
- 1 tablespoon water
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F and line two rimmed baking sheets with parchment paper.
- Roll each sheet of puff pastry into a 12x15-inch rectangle and transfer each sheet to prepared baking sheets.
- In a small bowl, whisk together the cream cheese and mustard until smooth. Season to taste with salt and pepper.
- Spread the cream cheese mixture over half of each puff pastry sheet, leaving a 1/2-inch border around the edge.
- Place 1/2 of the ham and 1/2 of the cheese over cream cheese on each puff pastry sheet. Sprinkle thyme evenly over the top of each.
- Fold uncoated half of puff pastry over the filling. Crimp edges together with a fork.
- Whisk together the egg and 1 tablespoon water. Brush puff pastry with egg wash and cut a few slits in puff pastry.
- Bake until golden brown, about 25 minutes. Slice, serve, and enjoy!
Recipe adapted from Lady Behind the Curtain.