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Mini Croque Monsieur


2 tablespoons butter

2 tablespoons flour

1 cup milk

1 ½ tablespoon whole grain dijon mustard

salt and pepper

1 sheet puff pastry (14 oz)

½ cup ham (diced)

1 cup gruyere (shredded)

1 egg (lightly beaten with water)


  • Preheat oven to 425º. Line cookie sheet with parchment paper.

  • In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.

  • Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.

  • Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.

  • Top each round with about ½ teaspoon of the béchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.

  • Bake for 15 minutes, or until golden and puffy.

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