Best Ham And Cheese In Puff Pastry Barefoot Contessa Recipes

Ham and Cheese in Puff Pastry ( Barefoot Contessa) image

Provided by Redrum36

Categories High In...

Time 20m

Yield 1 puff pastry, 6 serving(s)

Number Of Ingredients 6

1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash

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.

Soppressata and Cheese in Puff Pastry image

Provided by Ina Garten

Categories appetizer

Time 55m

Yield serves 6 for first course, 8 for cocktails

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

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 lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.