I saw Ina Garten's show recently on the Food Network channel and she was making appetizers. They all look so good! Anyway, I am going to a friend's house next friday and I am bringing several appetizers and snacks to have while playing cards. Last night I decided to try the Ham and Cheese in Puff Pastry, it is really simple to make and very tasty. I am definately bringing this one. I sliced the cheese in the food processor with the slicing blade, and then layered it over the ham. BTW, I use a little more ham than what the recipe called for.
Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted (I used Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound good ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
1 package (2 sheets) frozen puff pastry, defrosted (I used Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound good ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions:
Preheat the oven to 400 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to approximately 10 by 12 inches. Place it on a sheet pan and spread the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Preheat the oven to 400 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to approximately 10 by 12 inches. Place it on a sheet pan and spread the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
2 comments:
Oooh, I could eat this whole thing! It looks great!
I think I'll have to do this (minus the ham - allergy) wonderful!
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