Ham and Gruyere Mini Turnovers

Ladies' Home Journal provided this recipe. I had this at The Hobbitt restaurant in Orange County, CA, except it was made with Salami. Delicious! Entertaining is easy because you can make them ahead. Once they're assembled, freeze the uncooked turnovers in a freezer container up to 2 weeks. When ready to serve, heat oven to 300 degrees F. Bake the frozen turnovers for 10 minutes. Then increase the temperature to 350 degrees F and bake about 12 minutes more.

• Ready In: 35 mins
• Yields: 18 turnovers

Ingredients

• 1  cup  finely shredded gruyere cheese (3 oz)
• 4  ounces  diced cooked ham
• 3  tablespoons half-and-half or 3  tablespoons  light cream
• 1 1⁄2 teaspoons dried sage, crumbled
• 1  pinch ground pepper
• 1 (17 1/3ounce) package  frozen puff pastry sheets, thawed
• 1  large egg, lightly beaten
•  whole-grain Dijon mustard (optional)

Directions

1. Heat oven to 400 degrees F.
2. For filling - in a medium bowl, stir together cheese, ham, half-and-half, sage and pepper.
3. On a lightly floured surface, roll out 1 pastry sheet to a 12-inch square; cut into 9 squares. Working with one square at a time, brush edges with egg and place 1 tbsp filling in center. Fold together opposite corners of square, forming a triangle, and pres together edges to seal decorate with tines of fork.
4. Transfer turnover to an ungreased baking sheet, brush with egg and prick top once with fork. Repeat with remaining pastry sheet, filling and egg.
5. Bake 5 minutes. Reduce temperature to 375 degrees F. Bake until turnovers are puffed and golden brown, about 15 minutes more.
6. Serve warm with mustard (if using).