Ham And Cheese Puff Pastry Pockets
2 puff pastry sheets; 2 tablespoons dijon mustard; 2 tablespoons english mustard; 12-16 slices ham (depending on kind of ham) 4 1/4 ounces mixed parmesan and gruyère, grated, plus
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Preheat oven to 400˚F (200˚C). Place the puff pastry sheets on top of each other on a parchment paper-lined baking sheet. Use a large bowl or plate to cut around the outside, and remove the excess dough. Remove the top piece of puff pastry and sprinkle half of the cheese on the bottom piece, followed by ham and the rest of the cheese.
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In a bowl combine cream cheese and dried herbs. Using a spoon, mix until well combined. Season with salt and pepper. Lightly flour a cutting board and roll out the puff pastry. Spread the cream uniformly over the half of the pastry. Next, align ham slices on the pastry spread with cream and sprinkle with grated cheese.
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Add a touch of mustard to the center of each square, then about 2 tablespoons chopped ham and 1-2 tablespoons grated cheese. Mix your egg and milk together to make your egg wash. Brush 2 edges of the square, then fold it over to form a triangle. Move it to the baking sheet and press the 2 open edges with a fork to ensure they stay closed.
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Place both circles on the parchment paper. Place the torn ham and grated cheese on one of the puff pastry circles, leave a ½ inch border around the edges. On that edge, brush with egg wash. Top the mixture with the other puff pastry circle, so they line up perfectly on top of each other with the filling in the center.
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Heat oven to 220°C (Fan) / 425°F / GM 7. Unroll the puff pastry onto baking paper. Cover with the cheese, and pat it into the pastry. Cover the cheese with slices of ham. Transfer the pastry and baking paper onto a baking tray or sheet. Using a pair of scissors, cut the pastry into 2.5 cm / 1" strips.
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Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Melt butter over medium heat in a saucepan. Add flour and salt. Cook for 1 minute, stirring frequently.
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Preheat the oven to 400F/200C. Step 2. I had round pastry sheets this time, so it was effortless. I used 12 pieces of dough. If you buy puff pastry sheets, then cut the puff pastry sheet into equal squares. Step 3. Place the sliced ham on one half of the circle (or square).
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Step 4: Spread half of the shredded gruyére cheese evenly over one of the puff pastry sheets. Gently, use your hands to press the cheese into the puff pastry dough. Step 5: Then, layer on the ham slices and top with the rest of the cheese. Step 8: Next, add the top with the second sheet of puff pastry.
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Preheat oven to 400˚F (200˚C). Place the puff pastry sheets on top of each other on a parchment paper-lined baking sheet. Use a large bowl or plate to cut around the outside, and remove the excess dough. Remove the top piece of puff pastry and sprinkle half of the cheese on the bottom piece, followed by ham and the rest of the cheese.
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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.
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Instructions. Preheat oven 425°. Unroll puff pastry onto package parchment paper. Cut puff pastry into 16 rectangles. Spoon about 1 teaspoon of jam over each rectangle, top with ham and cheese. Fold opposite corners of puff pastry together in the middle and gently press together. Use package parchment paper to line baking sheet and brush with egg.
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Scatter cheese generously over the pastry and then add the ham to one-half of the pastry. Fold the pastry over the ham and flatten, then press down with a rolling pin. Cut into strips. Twist, place onto the baking tray, then brush with egg wash and cook in the oven for 30 minutes or until they are golden and crisp.
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In a small bowl, whisk together Dijon mustard, honey, and lemon juice. Season with salt and pepper. STEP 2: Roll out the puff pastry slightly into a rectangle, then cut into 6 squares. Place each square on a baking sheet lined with parchment paper. STEP 3: Place a slice of ham on each square, then spread about 3-4 teaspoons of the sauce on the ham.
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Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out each pastry sheet to about 45cm x 35cm. Brush the pastry sheets with mustard. With the short edges closest to you, cover the halves nearest you with ham, laid with the short edges facing you (to make slicing easier). Sprinkle half the cheese over the ham, then.
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Instructions. Pre-heat the oven to 350. Mist a baking sheet with cooking spray and set aside. Unpackage the bread dough onto a cutting board and look for the seam in the dough roll. Unroll the dough starting at the seam until you have a flat rectangle of dough.