HAM AND CHEESE IN PUFF PASTRY
Steps:
- Preheat the oven to 450 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 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
HAM AND SMOKED GOUDA SALAD
Ready in 25 minutes! Mild Gouda pairs well with salty ham in a pasta salad topped with a creamy honey-mustard dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Mix mayonnaise, honey and mustard in small bowl. Place pasta, ham, celery and cheese in large bowl. Add mayonnaise mixture; toss to coat.
Nutrition Facts : Calories 625, Carbohydrate 61 g, Cholesterol 80 mg, Fiber 2 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1630 mg
APPLE, HAM, AND SMOKED GOUDA RUSTIC TARTS
Buttery apple slices and smoked ham are folded into gouda cheese pastry. There is a 2hr to 2 days chill time not noted in the given times shown.
Provided by Annacia
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine.
- Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days.
- FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside.
- On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour.
- Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F.
- In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm.
HAM AND GOUDA QUESADILLA SNACKS
Make and share this Ham and Gouda Quesadilla Snacks recipe from Food.com.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 14m
Yield 24 appitizers
Number Of Ingredients 8
Steps:
- Mix cheese, ham, olives, and onions in a small bowl.
- Spread 1 tablespoon of mustard on each tortilla shell and spread about 1/3 cup of the gouda mixture over 1/2 of the tortilla. Fold the tortilla in half to cover the filling. Heat the filled tortillas in a large nonstick skillet over medium heat for 4 minutes or until cheese melts, turning once half way through cooking.
- Cut the quesadillas into 3 wedges and place on serving platter. Garnish with sour cream and peppers.
HAM AND GOUDA PASTRY PUFFS
Have ham and Gouda cheese pastry puffs made ahead of time. Surprise your guests with this distinctive appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 400°. Mix all ingredients except pastry.
- Cut pastry into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
- Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 18 to 22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 107, Carbohydrate 13 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Appetizer, Sodium 160 mg
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