1 red pepper; small diced
1 (7 oz) Jones Dairy Farm Ham Steak, diced
3 tablespoons butter, divided
Salt and pepper to taste
6 tablespoons cheddar cheese, shredded
1/2 tablespoon chives, minced
1 10"x12" puff pastry sheet
Sweat the red pepper and ham together for five minutes in one third of the butter. Place in a bowl to cool.
In a nonstick pan, melt one third of the butter over medium-high heat. Beat the eggs and season with salt and pepper. Add to hot butter and scramble.
TIP: Using a high-temp rubber spatula, constantly agitate the pan by gently shaking it as you constantly whip the eggs in the pan using a semi-circle motion, starting from the OUTSIDE and working your way in. When the eggs appear to be a wet, loose clump, remove pan from heat and continue to beat until the eggs are fully cooked. This will prevent overcooking and drying out of your eggs.
Add scrambled eggs to the bowl with the ham and pepper. Add in the cheese and chives while mixture is still hot and mix until everything is distributed uniformly.
Pile mixture into the center of the puff pastry and wrap the dough around it, being sure to seal all loose ends. Melt the remaining butter and brush the top of the pastry.
Perforate dough with a knife or fork. Place on an ungreased cookie sheet into a preheated 375°F oven. Bake for approximately 15 minutes. Remove from sheet onto a cutting board. Cut into 2" pieces.