{"id":270,"date":"2011-11-05T01:02:51","date_gmt":"2011-11-05T01:02:51","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=270"},"modified":"2011-12-17T03:12:32","modified_gmt":"2011-12-17T03:12:32","slug":"soppressata-and-cheese-in-puff-pastry","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=270","title":{"rendered":"SOPPRESSATA AND CHEESE IN PUFF PASTRY"},"content":{"rendered":"

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This starter is so delicious, so easy to make, I can’t rave about enough.<\/p>\n

If you want a starter that will WOW the crowd this is the one.\u00a0 It has just three main ingredients.\u00a0 It goes together quicker than you can drink a glass of Shiraz. \u00a0 Puff pastry,\u00a0 soppressata (a spicy Italian salami) and Gruyere cheese\u00a0 make the magic.\u00a0 If you keep a well-stocked pantry you probably already have the ingredients to hand.<\/p>\n

Serves 6 for the first course, 8 for cocktails.<\/p>\n

1 package (2 sheets) frozen puff pastry defrosted (do this in the fridge early in the day)<\/p>\n

2 tbsp Dijon mustard<\/p>\n

12 thin (not paper thin) slices soppressata salami (3 1\/2 inches in diameter)<\/p>\n

6 ounces Gruyere cheese, grated<\/p>\n

l egg beaten with l tablespoon water, for egg wash<\/p>\n

Preheat the oven to 450 degrees.\u00a0 Place a piece of parchment paper on a sheet pan.<\/p>\n

Lay one sheet\u00a0 of puff pastry on a floured board and lightly roll into a 10-inch square.\u00a0 Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1 inch border.\u00a0 Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoid the border.\u00a0 Brush the border with the egg wash.<\/p>\n

Lightly roll the second piece of puff pastry into a 10 inch\u00a0 square.\u00a0 Lay the pastry directly on top of the first square, lining up the edges.\u00a0 Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes in the fridge.<\/p>\n

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge.\u00a0 Bake the pastry in the center of the oven for twenty to twenty-five minutes, turning once while baking, until puffed and brown.\u00a0 Watch carefully during the last minutes of baking as the pastry can become brown very quickly.\u00a0 Allow to cool for a few minutes, cut in squares, and serve hot or warm.<\/p>\n

Now nibble with another glass of wine.\u00a0 Bon Appetit.<\/p>\n

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SOPPRESSATA AND CHEESE IN PUFF PASTRY<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: appetiser<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins <\/span><\/span><\/div>\n
Cook time: 25 mins <\/span><\/span><\/div>\n
Total time: 45 mins <\/span><\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n