Ham and Gruyere Mini Turnovers

• 1 cup finely shredded gruyere cheese (3 oz)
• 4 ounces diced cooked ham
• 3 tablespoons half-and-half or 3 tablespoons light cream
• 1 12 teaspoons dried sage, crumbled
• 1 pinch ground pepper
• 1 (17 1/3 ounce) packagefrozen puff pastry sheets, thawed
• 1 large egg, lightly beaten
• whole-grain Dijon mustard (optional)

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.
4. Working with one square at a time, brush edges with egg and place 1 tbsp filling in center.
5. Fold together opposite corners of square, forming a triangle, and pres together edges to seal decorate with tines of fork.
6. Transfer turnover to an ungreased baking sheet, brush with egg and prick top once with fork.
7. Repeat with remaining pastry sheet, filling and egg.
8. Bake 5 minutes.
9. Reduce temperature to 375 degrees F. Bake until turnovers are puffed and golden brown, about 15 minutes more.
10. Serve warm with mustard (if using).

gruyere cheese, ham, light cream, sage, ground pepper, pastry sheets, egg

Taken from www.food.com/recipe/ham-and-gruyere-mini-turnovers-446334 (may not work)