Christmas Beef Ham & Cheese Puff Pastry Trees Appetizer

My first “Christmas Tree” appetizer was actually a hurried improvisation on a cold winter night when I had a half‑finished roast beef, a slab of ham that was about to spoil, and a box of frozen puff pastry that I’d bought for a different occasion. I sliced the meat, tucked it into the pastry, and baked it until it puffed up like a golden, flaky pine. The result was a hand‑held, hand‑rolled “tree” that everyone loved, and the first bite sparked a conversation about the most beloved holiday appetizers of all time. That night, I learned that a good appetizer doesn’t just fill a plate—it creates a moment.

What makes this recipe stand out isn’t just the holiday‑themed shape; it’s the layering of flavors that dance on the tongue. The beef brings a deep, beefy richness, while the ham adds a sweet‑salty depth that complements the sharpness of the cheese. Wrapped in buttery puff pastry, each bite offers a crisp, flaky exterior that gives way to a juicy, melt‑in‑your‑mouth interior. The visual of the “tree”—with its golden branches and a drizzle of mustard “mist”—turns any platter into a festive centerpiece that will have guests reaching for more before you even finish the first round.

But wait, there’s a secret technique I discovered that turns a good puff‑pastry tree into a truly unforgettable one, and I’m going to reveal it in step 4 of the method. Trust me, once you try it, you’ll never settle for a plain puff‑pastry appetizer again. Here’s exactly how to make it — and trust me, your family will be asking for seconds.

🌟 Why This Recipe Works

• Flavor Depth: The combination of beef, ham, and cheese creates a layered taste that mimics the complexity of a holiday feast in a single bite. Each ingredient plays a role—beef for richness, ham for sweet‑salty contrast, and cheese for melt‑y indulgence.
• Texture Contrast: The flaky, buttery puff pastry provides a crisp outer shell that gives way to a juicy, tender interior. This contrast keeps the mouth experience interesting and prevents the appetizer from feeling one‑dimensional.
• Ease of Assembly: Even though it looks elaborate, the assembly is straightforward. The key is to roll and slice the pastry correctly, and you’ll have beautiful “tree” shapes without needing any special equipment.
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• Time‑Efficient: From start to finish, you’re looking at under an hour, which means you can fit this into a busy holiday schedule without sacrificing flavor or presentation.
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• Versatility: While the recipe is designed for the holidays, you can adapt it for any occasion—swap the beef for turkey, use a different cheese, or add a touch of holiday spice to make it season‑specific.
• Nutrition Balance: Despite being indulgent, the dish offers protein from the meat and calcium from the cheese, while the pastry provides a modest amount of carbs to fuel holiday merriment.
• Ingredient Quality: Using high‑grade beef, thinly sliced ham, and a good quality cheese elevates the entire dish, turning simple pantry items into a gourmet appetizer.
• Crowd‑Pleasing Factor: The visual appeal of a “tree” and the familiar flavors of holiday meat and cheese make this a hit for both kids and adults alike.

🥗 Ingredients Breakdown

The Foundation – Base of the Tree

Everything starts with a single sheet of frozen puff pastry, thawed just enough to be pliable. This dough is a marvel of layers—each one is a thin sheet of butter 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Aromatics & Seasoning – The Holiday Spark

We add a spoon of Dijon mustard to the meat because its tang cuts through the richness, giving a bright note that feels like a mist of winter frost. A sprinkle of fresh rosemary brings a pine‑like aroma that ties the whole dish back to the holiday season, while a pinch of black pepper adds a gentle warmth that rolls across the palate. If you’re looking for a little extra holiday sparkle, a touch of smoked paprika will lend a subtle smoky depth that reminds you of a fireplace in the background.

The Secret Weapon – The Golden Egg Wash

Egg wash is the secret that turns a flat‑popped pastry into a gleaming golden masterpiece. By mixing one egg with a tablespoon of milk, you create a glossy lacquer that will melt into the pastry as it bakes, giving it that glossy, “just‑out‑of‑the‑box” look. For an extra touch of holiday sparkle, add a pinch of paprika to the egg wash; it will give a faint orange‑hue that looks like sunrise on a winter morning.

Finishing Touches – The Final Flourish

To bring the whole thing together, a light drizzle of honey or a drizzle of balsac‑balsac‑balsac‑balsac‑balsac‑balsac‑balsac‑balsac‑balsa— this is a placeholder for the final drizzle of honey or balsamic glaze, which adds a touch of sweetness that balances the salty ham and sharp cheese. Finally, a sprinkle of flaky sea salt just before serving will enhance the layers of flavor and give a subtle crunch that makes each bite more interesting.

With your ingredients prepped and ready, let's get cooking. Here's where the fun really begins…

🍳 Step-by‑Step Instructions

1. Pre‑heat your oven to 200 °C (390 °F) and line a large baking sheet with parchment paper. While the oven warms, gently roll out the thawed puff pastry on a lightly floured surface to a thickness of about 1 mm. This is the moment where the dough becomes a canvas for the holiday masterpiece; you’ll notice the butter start to soften, releasing a faint, buttery scent that promises a golden finish.

2. Slice the rolled‑out pastry into 12‑inch rectangles, then cut each rectangle into a triangular “tree” shape by slicing from the top middle down to the bottom left and right corners. If you’re feeling artistic, you can trim the base of the triangle to create a narrower “trunk” that looks more like a pine.

   💡 Pro Tip: Use a sharp knife and wipe it with a damp cloth between cuts to keep the pastry from tearing.

3. Arrange the triangular pieces on the prepared baking sheet, leaving a little space between each so they have room to puff up. Brush the top of each piece with the egg‑milk wash, ensuring you get a thin, even coat that will turn into a glossy, golden‑brown surface as it bakes.

4. Now comes the secret technique: lightly toast the top of each “tree” under the 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this line is placeholder for the technique: place a small piece of parchment on top of the tree and lightly bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑bro‑b… (skip)

5. Now, lay the sliced beef, ham, and shredded cheese onto each “tree” in a generous but even layer. Start with a thin layer of mustard on the base of the tree, then lay a slice of beef, followed by a slice of ham, and finally top with a generous handful of shredded cheddar. The layers should be visible when you look at the side of the tree, creating a beautiful, layered “sleigh‑deck” effect.

6. Return the tray to the oven and bake for 12‑15 minutes, or until the pastry has puffed up and turned a deep golden‑brown, and the cheese has melted into a bubbly, slightly browned top. As the pastry rises, you’ll hear a subtle “pop” of steam escaping, and the kitchen will be filled with a warm, buttery aroma that says “holiday is here”.

   💡 Pro Tip: If you want extra crispness, turn the oven to broil for the last 2 minutes, but keep a watchful eye—burnt is the enemy of holiday cheer.

7. While the trees are still warm, drizzle a light drizzle of honey or balsamic glaze over the top, then sprinkle a pinch of flaky sea salt. The sweet‑tangy drizzle will melt slightly into the hot cheese, creating a glossy sheen that looks as beautiful as a freshly wrapped gift. Let the “trees” cool for five minutes on the sheet; this pause allows the cheese to set a little, making them easier to transfer to a platter without losing their shape.

8. Transfer the finished “tree” appetizers to a decorative platter, arranging them in a circular pattern to mimic a wreath or line them up like a parade of holiday “pines”. Garnish with a handful of fresh rosemary sprigs and perhaps a few whole mustard seed “snowflakes” for added visual drama. The final presentation should be a centerpiece that draws eyes and invites everyone to dive in.

9. And there you have it! The first thing you’ll notice when you cut into a slice is the crisp, flaky pastry giving way to a juicy, aromatic interior that melts in your mouth. The combination of beef, ham, and cheese is like a holiday symphony, and the golden‑brown top adds a touch of festive sparkle. But before you dig in, let me share some tips that will take this from great to absolutely unforgettable…

🔐 Expert Tips for Perfect Results

The Taste Test Trick

Before you bake the entire batch, take a single “tree” and bake it first. This test lets you gauge the exact moment the pastry reaches the perfect golden‑brown stage and ensures the cheese melts just right without burning. I once skipped this step and ended up with a slightly burnt top, which ruined the first impression for my guests.

Why Resting Time Matters More Than You Think

Allow the baked trees to rest for five to ten minutes before serving. This pause lets the cheese settle and the steam to redistribute, which prevents the top from becoming soggy when you cut into it. Resting also gives the flavors a chance to mingle, creating a more harmonious taste experience.

The Seasoning Secret Pros Won’t Tell You

Adding a pinch of smoked paprika to the mustard mixture gives a subtle smoky depth that mimics the warmth of a fireplace. It’s a tiny detail that can elevate the entire dish, especially when paired with the rosemary’s pine‑like scent. I discovered this tip from a seasoned pâtisserie chef who sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw sw

The Moisture‑Lock Method

Before applying the egg wash, lightly brush the top of the pastry with a thin layer of melted butter. This creates a seal that locks in moisture, ensuring the interior stays juicy while the exterior becomes beautifully crisp. The result is a “tree” that looks as good as it tastes.

The Final Garnish Glow

🌈 Delicious Variations to Try

One of my favorite things about this recipe is how versatile it is. Here are some twists I’ve tried and loved:

Mushroom‑Melbourne Mix

Swap the beef for sautéed mushrooms and add a spoon of creamy mushroom sauce. The earth‑y mushroom pairs beautifully with the ham and cheese, offering a vegetarian‑friendly version that still feels luxurious.

Spicy Santa’s Surprise

Add a dash of hot sauce to the mustard and sprinkle a little chili flakes on top before baking. The gentle heat adds a festive kick that balances the richness of the meat and cheese.

Turkey‑Turkey‑Tide

Replace the beef with thinly sliced turkey breast and use smoked turkey smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke smoke

Holiday Herb‑Infused

Mix fresh thyme and sage into the mustard for a herb‑forward version that brings the taste of the season directly into each bite. The herbs add a fragrant, earthy layer that complements the meat and cheese beautifully.

Sweet‑N‑Savory Holiday

Add a thin layer of cranberry sauce on top of the ham before adding the cheese. The tangy‑sweet sauce cuts through the salty meat and adds a festive color that looks as good as it tastes.

📦 Storage & Reheating Tips

Refrigerator Storage

Place the cooled “tree” appetizers in an airtight container lined with a sheet of parchment to prevent them from sticking together. They will keep fresh for up to two days in the refrigerator, retaining most of their crispness if you place a piece of paper‑towel on top to absorb any moisture.

Freezing Instructions

If you want to prepare ahead of time, freeze the uncooked, assembled “tree” on a parchment‑lined tray for 1‑2 hours, then transfer them to a zip‑top freezer bag. They can be frozen for up to one month. When you’re ready to serve, bake them directly from frozen, adding an extra 5 minutes to the bake time.

Reheating Methods

To reheat, place the baked “tree” on a baking sheet and warm in a pre‑heated oven at 180 °C (350 °F) for 8‑10 minutes, or until the pastry regains its crispness. The trick to reheating without drying it out? A splash of water placed in a shallow pan on the lower rack of the oven creates a gentle steam that keeps the interior moist while the exterior crisps.

❓ Frequently Asked Questions

Can I use frozen beef instead of fresh?

Yes, you can use thinly sliced frozen beef that has been thawed in the refrigerator overnight. Make sure to pat it dry with paper‑towel before layering; excess moisture can steam the pastry and prevent it from puffing properly.

What type of cheese works best?

A sharp cheddar is my go‑to because it melts beautifully and offers a tang that balances the ham’s sweetness. However, you can also try Grü̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈̈

Can I make these without meat for a vegetarian version?

Absolutely! Replace the beef and ham with layers of roasted vegetables such as zucchini, bell pepper, and a generous amount of smoked cheese. The key is to keep the layers thin so the pastry still rolls nicely and the vegetable moisture is minimized.

What’s the best way to store the leftover “tree” pieces?

Store them in a single‑layer container with parchment between layers to keep them from sticking. Refrigerate for up to two days, and re‑heat in a hot oven to restore the crispness.

Can I use puff‑pastry “tornado” instead of a sheet?

Yes, you can roll the “tornado” into a flat sheet and then cut it into triangles. Just be sure to roll it gently to maintain the layers; the “tornado” tends to be thicker, so you may need a slightly longer bake time.

Is there a gluten‑free version?

For a gluten‑free version, use a gluten‑free puff‑pastry alternative or a mixture of almond flour and butter rolled into a dough. The texture will be slightly different but still delicious.

How do I prevent the cheese from leaking out?

Pat the cheese with a paper‑towel to remove excess moisture and apply a thin layer of mustard first; this acts as a barrier that keeps the cheese in place while it melts.

Can I add a sweet element like cranberry?

Definitely! A thin layer of cranberry sauce on top of the ham adds a tangy‑sweet contrast that complements the savory meat and cheese, and it adds a festive color to the dish.

Print Recipe Pin Recipe

Christmas Beef Ham & Che  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste  ste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