Ham Cheese Puff Pastry Food

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HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)



Ham and Cheese in Puff Pastry ( Barefoot Contessa) image

Make and share this Ham and Cheese in Puff Pastry ( Barefoot Contessa) recipe from Food.com.

Provided by Redrum36

Categories     High In...

Time 20m

Yield 1 puff pastry, 6 serving(s)

Number Of Ingredients 6

1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 425 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 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

PESTO EGG PUFF PASTRY SQUARES



Pesto Egg Puff Pastry Squares image

Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 6 pies

Number Of Ingredients 9

1 tablespoon salted butter
7 large eggs
1 cup baby spinach
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
1 cup grated fontina cheese
One 17.3-ounce box frozen puff pastry, thawed
6 slices deli ham
2 tablespoons everything seasoning

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
  • Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
  • Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
  • Serve hot or cold and enjoy.

CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY



Chicken, Ham and Swiss Cheese Baked in Puff Pastry image

This recipe if for 4 chicken pastries, you can double the recipe. I always add in some fresh well browned sauteed mushrooms on top of the chicken breast before sealing the pastry, but that is optional.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts, boneless and skinless
seasoning salt
black pepper (or use white salt)
1 sheet puff pastry (use half of a package or use the 2 sheets for 8 pastries)
1 egg
1 tablespoon cold water
8 teaspoons Dijon mustard
4 slices cooked ham
4 slices swiss cheese (can 8 slices, 2 slices for each pastry)

Steps:

  • Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
  • In a skillet melt the butter with oil.
  • Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
  • Set oven to 400 degrees.
  • Unfold the pastry sheet and thaw at room temperature for 30 minutes.
  • Roll out to a 14-inch square.
  • Cut into 4 (7-inch) squares.
  • Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
  • Place the browned chicken breast over the cheese.
  • In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
  • Fold the corners to center on top of the chicken, then seal the edges.
  • Place seam-side down in preaped baking dish.
  • Brush the tops with egg mixture.
  • Bake for about 25 minutes, or until golden brown.

Nutrition Facts : Calories 1156.3, Fat 78.3, SaturatedFat 21, Cholesterol 180.3, Sodium 6019.8, Carbohydrate 55.8, Fiber 17.4, Sugar 5.2, Protein 65.7

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