Folhado misto (Portuguese ham and cheese puff pastry)

Thaw the sheet of puff pastry per package instructions (mine required 45 minutes on the counter or in the fridge overnight).

Piri piri butter sauce: This step is optional but it will add a slightly spicy flavor to the ham and cheese pastry. Melt 2 tablespoons of butter and then add 2 tablespoons of piri piri sauce or any other hot sauce. Stir to combine well. 

When the puff pastry is fully thawed, preheat oven to 425 F (218 C). 

Folhado misto: open the fully thawed puff pastry sheet. With a pastry brush or spoon, paint the piri piri butter sauce thinly all over the inside of the puff pastry. 

On top of the layer of sauce, add slices of cheese and ham to the lower half of the pastry sheet. Add pieces of Boursin cheese if desired, but try not to add too much or it will melt out onto the pan. 

Fold the top part of the puff pasty over onto the bottom part with the cheese and then cut into three equal-sized pieces. Add all three pieces to a parchment-lined sheet pan.

Egg wash: add one egg and one tablespoon of water to a bowl and whisk to combine. With a pastry brush or spoon, paint egg wash on all top surfaces of the puff pastry. 

Example of the build process for three folhado misto (I did not use piri piri butter sauce in this example): 

Bake at 425 F (218 C) for 20 to 23 minutes rotating the pan halfway through the cooking time to ensure even browning. 

Allow pastries to cool for 3 to 5 minutes on a cooling rack before serving because the inside meat and cheese will be very hot.