A CozyBogie Thanksgiving: Ham and Gruyere Puff Pastry
November 25, 2011 § 1 Comment
The perfect bite-sized appetizer!
This is absolutely delicious. If you’re not careful, you might eat the entire pastry without even knowing it!
1. Place pastry on a buttered baking sheet, or else it may stick!
2. I may use 3 tablespoons of Dijon mustard next time, I LOVE the flavor!
3. Gruyere cheese is expensive, but worth the cost for this.
4. If you can’t find Black Forest Ham, feel free to substitute a nice smoked ham or double-smoked, if your market has it!
5. I adapted this recipe from Ina Garten 🙂
Ham and Cheese Puff Pastry Recipe
- 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, sliced
- 1/2 pound Gruyere cheese, grated
- 1 egg, beaten with 1 tablespoon water, for egg wash
1. Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm. I like to cut into diagonal bite-sized mini-sandwiches.