Ham Cheese In Puff Pastry Serves 6 Recipes

HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 425 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 10 by 12 inches. Place it on a sheet pan and brush 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 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 180C/350F. Spray 2 baking trays with oil.
• Let the puff pastry defrost then cut into 9 x 8cm/3.5" squares.
• Spread about 1/2 tsp of mustard diagonally across ta square.
• Top with ham and sprinkle with cheese.
• Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond.
• Place on baking tray. Repeat with remaining square.
• Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
• Serve warm!

HAM & CHEESE PUFF PASTRY

Steps:

• 1. 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. 2.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, layer the ham and turkey on the bottom half of the pastry to within 1 inch of the edge. Sprinkle with the cheese. Starting at the short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture. 3.Bake for 25 minutes or until the stromboli is golden brown. Remove the stromboli from the baking sheet and let cool on a wire rack for 10 minutes. ENJOY!!

FAVORITE HAM & CHEESE PUFF PASTRY APPETIZER RECIPE

Steps:

• Preheat your oven to 450 F.
• To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside.
• Place a piece of parchment paper onto your work surface and dust lightly with flour.
• Lay one sheet of puff pastry on top of the paper.
• Using the back of a teaspoon, brush the dough with mustard leaving a 1-inch border around the edge. Use a ruler if necessary.
• Staying within the border, add the sliced ham in overlapping layers.
• Add the cheese.
• Brush the border with some of the egg wash to create a seal.
• Place the second sheet of puff pastry on top of the filled pastry lining up the edges.
• Using a sharp knife, trim the dough so that the edges line up and the square is even. It's just like cutting the crust off of a sandwich. Make sure to cut the dough in a swift downward motion (think paper slicer). If you drag your knife, it will not rise properly. Press down lightly.
• Brush the top with more egg wash and cut a few slits in the top to allow steam to escape.
• Transfer the dough to a baking sheet by lifting up the parchment paper.
• Bake for 20 to 25 minutes, until puffed and golden brown.
• Allow to cool for a few minutes and cut into squares (about 12-16 depending how large you want them).
• Serve hot.

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 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 10 by 12 inches. Place it on a sheet pan and brush 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 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

BRUNCH HAM PUFFS

Steps:

• Stir the soup, milk, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in a 3-quart saucepan. Stir in the ham, asparagus and cheese and cook over medium heat until the mixture is hot and bubbling, stirring occasionally.
• Spoon the ham mixture into the pastry shells.

HAM & CHEESE IN PUFF PASTRY (SERVES 6)

Steps:

• 1 package (2 sheets) frozen Pepperidge Farm puff pastry, defrosted 2 tablespoons Dijon mustard ¼ pound black forest ham, sliced ½ pound Swiss gruyere cheese, sliced 1 egg beaten with 1 tablespoon of water for egg wash Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan. Lay one sheet of puff pastry on a floured board and carefully roll it out to 10 x 12 inches. Place it on a sheet pan and brush 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 x 12 inches. 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 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.