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.