1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.  
  2. Gently roll puff pastry to flatten any folds. Cut into six equal pieces.  
  3. Lay pastry pieces on the prepared baking sheet. Using a dull knife, gently score a rectangle about ½” from the edges of each piece of pastry (it will look like a large rectangle framed by a smaller rectangle). Use a fork to prick the inner rectangles several times.  
  4. Spread one teaspoon of mustard across each of the pricked inner rectangles of the pastry pieces.  
  5. Whisk together one tablespoon of water and the egg. Brush the exterior edges of the pastry pieces (the smaller frames) with the egg wash.  
  6. Layer Kerrygold Reserve Cheddar cheese, ham and apple slices among pastry pieces. Bake for 20-25 minutes or until pastry is golden and cooked through. Check pastries at 15 minutes and lightly tent with foil if browning too quickly.  
  7. Remove pastries from oven, drizzle with honey and sprinkle with fresh rosemary, sea salt and freshly ground pepper.  

Recipe by Garnish With Lemon.