I was right about this being a great end to the week at work, but now I can make it the perfect start to a weekend at home.
I like to make this on Saturday mornings for my husband and my kids as a way to kick things off. It brings us all together at the table where we can go over any plans we have and finalize anything that has been left open from the week. If there are any leftovers, they come right back out Sunday and heat up perfectly!
Ingredients
17 1/4 oz pkg (2 sheets) frozen, pre-rolled sheets puff pastry (thawed)
Fried potatoes:
1/4 cup Land O’ Lakes butter
3 cups sliced red potatoes
1 yellow onion, sliced and separated into rings
1/4 tsp salt
1/4 tsp pepper
Omelets: (make 2 for this pie)
2 Tbsp Land O’ Lakes butter
6 Eggland’s eggs
1 Tbsp parsley
1/8 tsp salt
1/8 tsp pepper
2 Tbsp water
Filling:
1/2 lb thinly sliced, cooked, ham
2 cups shredded cheddar cheese
*next day* Brush with:
1 egg, slightly beaten
1 Tbsp water
Instructions:
Layer in the following order:
Puff pastry, 1 omelet, 1/4 lb ham, 1/2 of the fried potatoes, 1 cup shredded cheese, remaining potatoes, remaining ham, 2nd omelet. Top with remaining puff pastry. Cover and refrigerate overnight.
When ready to bake, preheat oven to 375F. Take pie out of the refrigerator, allow to adjust to room temp for half an hour prior to baking. Brush with egg/water and bake in the preheated oven for 30-35 mins. Let stand for 5 mins before serving.
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Quick tip: Refrigerate overnight before baking, for best flavor!