Flaky puff pastry hearts filled with ham and Old Croc Extra Sharp Cheddar bring real bite to Valentine’s Day. Aged for the bite and made with grass fed milk, this sharp Australian cheddar melts bold and savory. Simple, shareable, and confident. That’s Australian cheddar. That’s Old Croc.

• 4-5 oz OLD CROC Extra Sharp Cheddar Cheese (be generous)
• 2 oz good quality ham slices
• 3 sheets of Puff Pastry 
• 2 Tbs Dijon Mustard 
• 1 egg, beaten 

1. First preheat your oven to 375°F 
   
   
2. Then beat one egg in a small bowl and grate the cheese and set them aside. 
   
   
3. Next, cut out your heart shapes on your puff pastry sheets *you should get about four large hearts per sheet, and I use the left over pastry to cut out smaller hearts which make a fun little crunchy bite to go along with the pastries!
   
   
4. On a parchment lined baking tray, place six of the hearts and add a small amount of Dijon mustard to each and spread out evenly.
   
   
5. Next sprinkle on a generous amount of the grated OLD CROC Sharp Cheddar cheese, followed by two heart shaped slices of ham per pastry  * I simply used a slightly smaller heart shaped cookie cutter for this. 
   
   
6. Place the remaining six pastry heart cut-outs on each and press down slightly.
   
   
7. Next, seal the edges with a fork (or I used a nifty little heart shaped press!) and brush each heart generously with the beaten egg.
   
   
8. Prick each pastry to allow air to release, then bake in the oven for around 15 minutes or until Golden and flaky.
   
   
9. Serve warm, and enjoy!