Published Wednesday, 17 February, 2010 by Emma
Lay out the puff pastry and gently dust it with flour. Roll with a rolling pin if you feel it is too thick (this varies by brand).
Spread a thick layer of creamy dijon mustard down the horizontal center leaving a few centimeters free on each side.
Lay the slices of tomato on first making sure they're not too thick, then layer on the ham and finally the cheese (better to be generous with the cheese as it will melt!!!)
Wrap/fold over the sides of the pasty over the top and pinch gently all the way along to make sure it doesn't collapse in the oven.
Bake in the oven at about 200 degrees until the pasty is nice and crispy and cooked all the way through and the cheese is nicely melted!!! Enjoy :)