SOPPRESSATA AND CHEESE IN PUFF PASTRY

This starter is so delicious, so easy to make, I can’t rave about enough.

If you want a starter that will WOW the crowd this is the one.  It has just three main ingredients.  It goes together quicker than you can drink a glass of Shiraz.   Puff pastry,  soppressata (a spicy Italian salami) and Gruyere cheese  make the magic.  If you keep a well-stocked pantry you probably already have the ingredients to hand.

Serves 6 for the first course, 8 for cocktails.

1 package (2 sheets) frozen puff pastry defrosted (do this in the fridge early in the day)

2 tbsp Dijon mustard

12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)

6 ounces Gruyere cheese, grated

l egg beaten with l tablespoon water, for egg wash

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 avoid 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 in the fridge.

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 twenty to twenty-five minutes, turning once while baking, until puffed and brown.  Watch carefully during the last minutes of baking as the pastry can become brown very quickly.  Allow to cool for a few minutes, cut in squares, and serve hot or warm.

Now nibble with another glass of wine.  Bon Appetit.

SOPPRESSATA AND CHEESE IN PUFF PASTRY
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If you want a starter that will WOW the crowd this is the one. It has just three main ingredients. It goes together quicker than you can drink a glass of Shiraz.
Ingredients
  • 1 package (2 sheets) frozen puff pastry defrosted (do this in the fridge early in the day)
  • 2 tbsp Dijon mustard
  • 12 thin (not paper thin) slices soppressata salami (3½ inches in diameter)
  • 6 ounces Gruyere cheese, grated
  • l egg beaten with l tablespoon water, for egg wash
Instructions
  1. Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
  2. 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 avoid the border. Brush the border with the egg wash.
  3. 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 in the fridge.
  4. 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 twenty to twenty-five minutes, turning once while baking, until puffed and brown. Watch carefully during the last minutes of baking as the pastry can become brown very quickly. Allow to cool for a few minutes, cut in squares, and serve hot or warm.
  5. Now nibble with another glass of wine. Bon Appetit.

 

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