*** Wash mushrooms and remove stems. Sauté in butter. Drain on towel. Mix ham and mustard in a small bowl. Thaw puff pastry, then unfold. Roll each sheet on a lightly floured board. Cut each sheet into 16 small squares. Fill mushroom caps with ham mixture. Wrap each filled cap with puff pastry square. Brush edges with water to enclose mushrooms. Bake on ungreased baking sheet, stem side down, for 12 minutes in a 425F oven. Serve hot.
Yield: @ 32 Crisps
Cajun Country -- New Iberia, Louisiana