LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
10
01 HR(S) 10 MINS
15 MINS
55 MINS
INGREDIENTS
2 rolls (400g each) Today Puff Pastry, thawed
2 packets (125g each) ham slices
3 cups grated mozzarella cheese
4 tbsp onion marmalade
Few sprigs of fresh thyme, picked
1 egg, beaten
Serving suggestion:
Fresh thyme
METHOD
1. Preheat the oven to 200°C and prepare a baking tray by lining it with baking paper.
2. Place a sheet of puff pastry on the prepared baking tray. Add the onion marmalade and sprinkle over half of the cheese.
3. Layer over the ham slices, followed by the picked thyme and the rest of the cheese.
4. Brush the edges of the puff pastry with this egg wash. Place a second sheet of puff pastry over the filling and press the edges to seal. Then, crimp the edges with a fork.
5. Brush the top of the pastry with the egg mixture. Cut three slits, each 2 to 3 cm long, in the center of the pie to allow steam to escape during baking.
6. Bake for 30 minutes or until the pastry is puffed and golden brown. Then, cover with foil and bake for a further 10 minutes.
7. Let the pie rest for 5 minutes before cutting it into squares or strips for serving.
Garnish with more fresh thyme and ENJOY!
Puff Pastry Sandwich
LEVEL:
EASY
SERVES:
10
TOTAL TIME:
01 HR(S) 10 MINS
PREP TIME:
15 MINS
COOK TIME:
55 MINS
Puff Pastry Sandwich
INGREDIENTS
2 rolls (400g each) Today Puff Pastry, thawed
2 packets (125g each) ham slices
3 cups grated mozzarella cheese
4 tbsp onion marmalade
Few sprigs of fresh thyme, picked
1 egg, beaten
Serving suggestion:
Fresh thyme
METHOD
1. Preheat the oven to 200°C and prepare a baking tray by lining it with baking paper.
2. Place a sheet of puff pastry on the prepared baking tray. Add the onion marmalade and sprinkle over half of the cheese.
3. Layer over the ham slices, followed by the picked thyme and the rest of the cheese.
4. Brush the edges of the puff pastry with this egg wash. Place a second sheet of puff pastry over the filling and press the edges to seal. Then, crimp the edges with a fork.
5. Brush the top of the pastry with the egg mixture. Cut three slits, each 2 to 3 cm long, in the center of the pie to allow steam to escape during baking.
6. Bake for 30 minutes or until the pastry is puffed and golden brown. Then, cover with foil and bake for a further 10 minutes.
7. Let the pie rest for 5 minutes before cutting it into squares or strips for serving.
Garnish with more fresh thyme and ENJOY!