1sheet puff pastry (rectangle size)(14x20 inches / 34x51 cm approximate)
1mediumpotato (round if possible)
6slices prosciutto or cooked ham (thinly sliced)
Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
Roll out the rectangular sheet of puff pastry and gently roll a couple of time to smooth it out. Cut it lengthwise down the middle, then cut into three even parts. There will be 6 small rectangles.
The top part of every rectangle, place a slice of prosciutto, 3 or 4 very thin slices of potato and a slice of cheese, be sure to leave a 1/4 inch border. Fold the bottom half over the top, gently seal the edges with your fingers, then seal shut with the tongs of a fork, dip the fork in a water while sealing.
Make 3-4 small slits on the top of each envelope with a very sharp knife or scissors. Place the pockets on a parchment paper lined cookie sheet and bake for about 25-30 minutes or until golden. If they start to brown too quickly cover the pockets with a sheet of foil and continue baking. Immediately place on a wire race, and let cool about one minute, then serve.
Make sure to slice the potatoes very very thin, I used the thinnest blade on my mandoline slicer.