Solar Eclipse Ham and Cheese Puff Pastry

 

2 sheets of Puff Pastry

2 tbsp Dijon mustard

1 cup diced roasted ham 

1 cup shredded Gruyere cheese

1 egg beaten with a 1/2 tsp of water

1/3 cup Parmesan cheese

Note: I buy a ham steak and dice it for this recipe and not sliced deli ham.


Preheat oven to 400 degrees


Roll out both pastry doughs on a piece of parchment paper and cut them into 10 inch circles.

Take one of the pastry circles and add the Dijon mustard spreading it over the circle and leaving a half inch border all around.

Sprinkle the shredded Gruyere cheese evenly over the Dijon mustard. Add diced ham over the cheese still leaving the 1/2 inch border.

Add the second circle of puff pastry over the ham.  Gently press down into the bottom pastry circle.

Grab a  2-3 inch star shaped cookie cutter or a round glass. Place in the center of the pastry to mark the middle.  Slightly press down and remove the glass.

Cut 14-16 equal size strips through both layers.  Go from the outside mark of the circle or the cookie cutter mark.  This will leave the center area you marked off uncut.

Gently twist and pinch together both strips. Repeat until all the strips are twisted together.

Transfer the puff pastry and parchment paper its on to a baking sheet.

Using a pastry brush, gently brush the entire pastry with the egg wash.

Sprinkle the top with Parmesan cheese.

Bake for 20-25 until golden brown.


Serve with: 2022 Spellbound Eclipse Petite Sirah



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