One of the lovely mommies in Callum's mommy and me class brought this dish to hare with us one morning. Being that it has all the things I am not supposed to eat, I naturally had to try some : )
This recipe is AMAZING!!!
This is a great dish to serve as an appetizer at a party or for a brunch. You can play with the filling but the nutty flavor of the Gruyere cheese combined with the tang of the mustard is heavenly.
Anything wrapped in puff pastry tastes good right?
Although this really isn't a healthy dish I loved the recipe and thought some of you might enjoy it.
Ham and Cheese in a Puff Pastry
Barefoot Contessa
Ingredients
1 package(2 sheets) frozen puff pastry, defrosted
2 Tblspns Dijon Mustard
1/2 Lb black forest ham, sliced
1/2Lb Gruyere chees,sliced
1 egg, beaten with 1 Tblspn water, for egg wash
Directions
Preheat oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured surface and carefully roll it out into 10x12 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 10x12 inches. Place the second sheet of pastry on top of 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 20-25 mins, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
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