Tuesday, October 29, 2013

Cheese & ham puff pastry boats

In my life there is a new love: PUFF PASTRY <3

Of course I've used it before, especially during Christmas to make the traditional Finnish joulutorttu. But I recently discovered how the mighty puff pastry can literally save your day when you have some unexpected guests arriving soon and you don't have time to cook anything fancy or complicate!
Puff pastry is very handy as you just need to take it from the freezer, put something yummy on it and then in the oven for 10 minutes.

Puff pastry is great to make delicious desserts but I like to use it to prepare tasty savoury snacks: you really need only few ingredients and they taste great! So here are my Cheese & Ham puff pastry boats.


As cheese, I used a creamy garlic flavoured cheese (since my bf likes garlic) and I added some mozzarella on the top.


For some strange reason the pastries disappeared very very fast... perhaps a ghost stole them? :P

NOTE: Here frozen puff pastry is commonly sold in 500 gr packages, containing 6 sheets of pastry. So I'll be using this amount for the recipe.

Ingredients (18 boats):
  • 6 sheets (500 gr) frozen puff pastry
  • 200 gr creamy cheese
  • about 150 gr sliced ham
  • ½ red bell pepper
  • ½ onion
  • some mozzarella (shredded)
  • 1 egg


Directions:
Chop onion and bell pepper in small pieces, mix them well in a bowl with creamy cheese and ham.
Check the taste, if needed add pepper and spices up to taste. In another bowl whisk the egg.
Take the frozen puff pastry sheets from the freezer, place them on a sheet of oven parchment and let them be at room temperature for about 15 minutes (or follow the package's instructions).
Slice each sheet vertically into 3 rectangles and flatten/spread them into squares with a rolling pin.
Place a spoonful of filling in the center of each square, fold 2 opposite corner toward the middle and press so they stick together.
Brush with the whisked egg and add shredded mozzarella on top. Bake at 225º C (437º F) for about 10-15 minutes, until the pastries have gotten a nice color.

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