Ham and Cheese Slab Pies

I have never made a slab pie.  Actually, I'd never even heard of slab pies before I found this recipe on Better Homes and Gardens.  Their photo looks delicious and the recipe seems simple enough.  I decided it was worth a try.   

Ingredients (printable recipe)
6 ounces cream cheese, softened
2 Tablespoons honey mustard
1  17.3 oz. package frozen puff pastry sheets, thawed (2 sheets)
6 ounces thinly sliced ham
1/2 of a medium red onion, thinly sliced
6 ounces thinly sliced cheese (Gruyere, Swiss or Cheddar, we used American)
1 egg
1 Tablespoon water
Directions
1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside. In a small bowl stir together cream cheese and mustard. On a lightly floured surface roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to a prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2-inch border around outside edges.

2. Add individual layers of ham, onion, and Gruyere cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. In a small bowl whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastries. Fold uncovered portion of each pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of each pastry for steam to escape.

3. Bake about 25 minutes or until pastries are golden on both the top and bottom. If top browns more quickly than the bottom, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. To serve, cut crosswise into strips.

Make Ahead Directions
Prepare as directed through Step 2, except do not preheat oven and do not brush tops of pies with egg mixture. Freeze pies on parchment paper-lined baking pans until firm. Wrap pies tightly with plastic wrap; overwrap with foil. Label and freeze for up to 2 months. To serve, thaw in the refrigerator for 24 hours. Preheat oven to 400 degrees F. Place on parchment paper-lined baking sheets. Brush with egg mixture; bake and cool as directed.

Source Better Homes and Gardens

The Results...
Good, but not great.  I had high hopes for this recipe because it looks kinda like a huge Hot Pocket and my family loves those things.  Everyone said it was OK.  I was surprised that it wasn't a bigger hit.

This recipe was still worth a try.  I like the idea of a slab pie and I would make one of these again, but I would change the filling.  I thought the filling was slightly bland and it would be fun to experiment.  Ham and Cheese Slab Pies were just alright.


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