Granny Smith & Cheddar Hand Pies with Spicy Mustard | Image: Laura Messersmith — **Granny Smith & Cheddar Hand Pies with Spicy Mustard** | Image: *Laura Messersmith*

You know I'm a fan of simple recipes, but no more so than when I'm expecting guests and as our annual holiday party approached I was racking my brain for ideas that would be easy, something I could make ahead of time, and would offer some variety to the menu.

As I was scanning through old posts I remembered this Ham and Cheese in Puff Pastry from a few weeks ago and if it's good enough for Ina it's good enough for me, but I wanted to try something new... It's a New England tradition to pair a slice of sharp Cheddar cheese with apple pie - something my grandfather used to love - so when I decided make my own version I knew the bite of the Cheddar would pair beautifully with the tart sweetness of Granny Smith apples.

My original version used Maille Old Style Whole Grain Dijon, which is delicious, but the finishing touch came when I visited the Maille boutique (more on that later…) and tasted their Mustard with White Wine, Apricots & Curry Spices. I was excited to branch out and try something new and since curry, apples and cheddar are a classic combination I was confident that this would be a great alternate.

I decided to make these in individual servings, but if you don't have the patience or extra time to make the hand pies I can attest that it still works beautifully in the original form.

Granny Smith and Cheddar Hand Pies with Spicy Mustard (yield: 8 hand pies)

Ingredients:
1 package puff pastry (2 sheets), defrosted
1 medium granny smith apple, thinly sliced
1/4 cup spicy mustard (I used Maille Mustard with White Wine, Apricots & Curry Spices)
4-6 ounces sharp white cheddar cheese, thinly sliced
1/4 cup flour
1 egg

Instructions:
Preheat the oven to 400 degrees.

Quarter, core, and thinly slice the apple into approximately 20 pieces. Next, slice the block of sharp white cheddar cheese into 1/8 inch pieces. Set both the apples and cheddar aside while you prepare the puff pastry.

Lightly flour a piece of parchment paper and unfold the defrosted puff pastry onto it. Roll out the puff pastry from the center about 1 inch in each direction. Using a sharp knife, cut the puff pastry into 4 evenly sized squares.

Spread 1 teaspoon of mustard onto the lower triangle of each square of puff pastry leaving a 1/3 inch border. Layer 3-4 pieces of cheddar, followed by 2-3 slices of apple on top of the mustard. Brush the border of the pastry with egg wash.

Fold the top corner of the puff pastry diagonally across to the lower corner so that it covers the apples and cheese. In a small bowl, beat the egg with a 1/2 teaspoon of water to make the egg wash. Use a fork to press the edges together and seal the filling into the triangle. Brush the tops with egg wash and cut 2-3 steam vents in the top of each pie.

Once all the hand pies have been assembled shift the parchment paper to a baking sheet and place in the oven. Bake at 400 degrees for 15 minutes or until the tops have turned golden brown.

Cool for 3-5 minutes before serving. Serve warm with extra mustard.

Make Ahead:
If you want to make this ahead of time, assemble the hand pies and refrigerate on a baking sheet wrapped in plastic. Wait to brush the tops with egg wash until just before baking and cut the steam vents. Bake as directed above.

Small Kitchen Friendly?
Yes! I used one baking sheet, a small cutting board, a chef’s knife, small bowl, pastry brush, rolling pin, measuring spoon, and fork. Parchment paper will make life much easier - I highly recommend it for this recipe.

The Verdict
I made this for my family while I was home for the holidays and it made a perfect addition to our late afternoon cocktail hour snack options. My sister has declared it her new favorite thing to bring to parties or make when she has guests and I have a feeling you’ll agree.

Croque Monsieur a la Aquitaine | Image: Laura Messersmith — **Croque Monsieur a la Aquitaine** | Image: *Laura Messersmith*

A few years ago when Mike and I were back in Boston I tried a French bistro classic for the first time. We had the afternoon to ourselves while we waited for our friends to finish their work days and decided a leisurely lunch at Aquitaine in the South End was the best way to pass the time. That lunch stands out in my memory for the relaxed pace of the day and the deliciousness of the food – beautifully smooth tomato bisque, a bright vinegary salad, and the star: a crisp, buttery Croque Monsieur.

Since then I’ve ordered the CM on other occasions and discovered - somewhat to my disappointment - that what I believed to be the ‘traditional’ style was actually Aquitaine’s own method. Research on the semi-reliable internet tells me that Aquitaine dips their CMs in a little egg and then cooks the sandwiches underneath a hot brick for an crisp exterior and a slightly flattened sandwich. Instead of cheese melted over the top; all the delicious Gruyere and its accompanying ham are contained in the crunchy bread for something more akin to a panini by way of a Monte Cristo sandwich. Photo evidence here.

After some experimenting (blame my need for a really good, crunchy bread for the lateness of this post) I give you my tribute to the flavors and textures I remember from that afternoon when I learned that grilled cheese could be grown-up and elegant.

I love serving this toasty sandwich with an extra schmere of whole grain mustard and a bunch of cool green grapes or a small pile of salad dressed with the same vinaigrette that goes in the spread. Maybe a glass of sauvignon blanc? Instant bistro.

Croque Monsieur a la Aquitaine (serves 4)

4 teaspoons whole grain mustard, like Maille Old Style
4 teaspoons creamy vinaigrette (see recipe below)
1/2 pound gruyere cheese, finely grated
4 thin slices Virginia ham
8 slices country bread, about 1/3" thick
4 tablespoons softened butter

In a small bowl, stir together the whole grain mustard and the creamy vinaigrette (recipe below) until well mixed. Spread one side the bread with a thin layer (about 1/2 teaspoon) of the mustard mixture and the other side with a thin layer of the softened butter.

Arrange the bread on a plate, buttered sides down. Divide half the grated gruyere among four slices of bread and top the cheese with a piece of Virginia ham. Sprinkle the other half of the gruyere over the ham - again, dividing equally among the sandwiches - and top with the remaining slices of bread, mustard-side in.

Meanwhile, heat a large cast iron skillet over medium-high heat. Press the sandwiches down gently to keep the halves together and place in the hot skillet.

Cook 3-4 minutes on each side or until golden brown. Resist the urge to crowd the pan. Repeat the procedure with remaining sandwiches keeping the first batch warm in a 200 degree oven.

Cut in half with a serrated knife and serve hot.

Creamy Vinaigrette (adapted from Ina Garten)

Ingredients:

2 tablespoons cider vinegar
2 tablespoons Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1 cup extra-virgin olive oil

Instructions:

In the bowl of a food processor fitted with a steel blade combine the vinegars, sugar, salt, pepper, and egg yolk and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. The dressing will last in the refrigerator for 2-3 weeks, so wash out an old jam jar and save it!

Small Kitchen Friendly?

Oui. I used a 4 cup food processor, 10” cast iron skillet, microplane grater, liquid measuring cup and measuring spoons, and a small bowl along with a medium sized cutting board and serrated knife. A metal spatula will make life easy for turning and pressing the sandwiches.

The Verdict

The extra effort to get the bread crunchy and toasted was so worth it. The gruyere is nutty and rich, while the ham adds a little bulk and saltiness – add in the tang of the vinaigrette & mustard mix and you’re in business. This is definitely a “grilled cheese” that I’d serve to guests for a casual lunch and it’s perfect a day when Mike and I need a little spoiling and only fancy sandwiches will do.