Hi! My name is Brian Davis for Chef Brian’s kitchen, and today we’re gonna make pastry coins. What we’re gonna do is roll out our puff pastry dough, we’re going to use pastry brush to brush the Dijon mustard on it. Sprinkle the chopped ham, shredded cheese and chopped cheese, then we’re gonna roll it into a log, set it in refrigerator, let it rest for about 30 minutes pull it out, sliced it, lay it on a baking pan, pop in the oven at 375 degrees for about 20 minutes and we’ll be all set. A tasty little appetizer, very easy to make. We’re gonna use a cutting board, pastry brushes, two different kinds of pastry brushes, a rolling pin, and the oven. For ingredients, what we’re gonna be using is puff pastry as our dough, we’re gonna have some chopped swiss cheese, some shredded parmesan cheese, chopped ham, Dijon mustard, and flour. Again, my name’s Bryan Davis with Chef Bryan’s Kitchen, and I have a cooking studio in Gettysburg, Maryland. We focus our culinary classes, corporate team building, private dinners, wine dinners, and catering. I went to culinary school in 1997 at Acadame de cuisine, did my externship at the Old Other Grill down town and then in 1998 went to the Red Sage, where I work for two years and then started my business into the year 2000. So, that’s a little bit about me, what we’re gonna do now is get into the puff pastry coins so let’s get ahead and get right into it.