Ham & Cheese Triangles
|Cooked ham||1 Pound, trimmed of fat and cut into chunks|
|Swiss cheese||8 Ounce|
|Dijon mustard||2 Tablespoon|
|Phyllo sheets||24 , if frozen, thaw according to package directions before using|
|Butter/Margarine||1⁄4 Pound, melted (About 1/2 Cup)|
Insert metal blade.
Chop ham transfer to a mixing bowl.
Change to shredding disc and shred cheese add to ham.
Change to slicing disc and slice onions add to ham mixture.
Change to metal blade.
Place eggs, mustard, and pepper in work bowl.
Process, using on-off pulses, just until combined.
Add to ham mixture and stir well.
Unfold fila; cover with plastic wrap to prevent drying.
Lay one sheet of fila out flat.
Brush lightly with butter (streak in a few places—don't coat whole sheet).
Lay another sheet of fila on top, brush again, and top with one more sheet.
Cut stacked fila into eight 2 by 12-inch strips.
Place 1 level tablespoon of filling about 1/2 inch up and in from lower left corner of each strip.
Lift right corner and fold diagonally over filling; folded portion of strip should be a neat triangle.
Continue folding strip like a flag to make a triangular pastry.
Place pastries on an ungreased rimmed baking sheet; brush tops with butter.
Cover with plastic wrap.
Repeat stacking, filling, and folding with remaining fila sheets.
Bake in a 400° oven until golden (about 18 minutes).