Categories: Appetizers

Ingredients

• 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
• 2 T. Dijon mustard
• 12 thin (not paper thin) slices soppressata saami (3 1/2 inches in diameter)
• 6 oz. Gryere cheese, grated
• 1 egg beated with 1 T. water, for egg wash

Directions

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 inot 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 layer on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

3. Lightly roll the second piece of puff pastry inot a 10-inch square. lay the pastry directly on top of th first square, lining up the edges. Brush the top with thte egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

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 20-25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

Email to a friend | Print this recipe | Back