Ham And Cheese Triangles

Fragile and translucent from the package, fila dough bakes up crisp and buttery. The flaky pastry lends itself to a variety of fillings; here we offer a favorite flavor combination of ham and Swiss cheese.

INGREDIENTS

• 1 pound cooked ham. Trimmed of fat and cut into chunks
• 1/4 teaspoon pepper
• 24 sheets fila (if frozen, thaw according to package directions before using)
• About 1/2 cup (1/4 lb.) butter or margarine, melted
  

METHOD

Insert metal blade. Chop ham as directed on page 10; transfer to a mixing bowl. Change to shredding disc and shred cheese ; add to ham. Change to slicing disc and slice onions as directed on page 13; add to ham mixture. Change to metal blade. Place eggs, mustard, and pepper in work bowl. Process, us¬ing 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 sheets.

Cut stacked fila into eight 2 by 12-inch strips. Place 1 level tablespoon of filling about 1/2 inches 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 increased 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 min¬utes). Serve hot. Makes about 5 dozen pastries.