Puff Pastry with Dijon, Ham and Sharp Provolone

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Congratulations to Lee for winning my cheese giveaway. She wrote a hysterical rap about her need for our favorite dairy friend. I will admit, when I was thinking about how someone could qualify to win a box of cheese, I was looking for entertainment.

The first entry came in one day, and I chuckled, scrolling down my phone. I busted through the door and proceeded to rap it out loud to Tommy. We laughed and I said, “Keep ’em comin’.” And they did.

Though all were wonderful, Lee’s took the cake. Alana, my brother’s girlfriend, took second place. I will reward her when she comes home from NYU for Christmas.

What else have I been doing with my seven mighty cheeses? I made this quick puff pastry and filled it with a layer of Dijon, ham slices and BelGioioso’s sharp provolone. Though the pastry didn’t have hundreds of layers like a croissant, my friends were impressed. We carved up the fatty rectangle, eating it with our fingers and washing it down with red wine.

Ingredients

  • 10 ounces (2 1/2 sticks) cold unsalted butter
  • 1/2 cup cold water
  • 1 teaspoon salt
  • 9 ounces (2 cups), unbleached all purpose flour
  • 2 tablespoons Dijon mustard
  • 1/4 pound sliced ham
  • 1 cup grated sharp provolone

Cut 8 ounces (2 sticks) butter into a small 1/2 to 1/4 inch dice. Place on a plate and refrigerate while preparing remaining ingredients. Measure the water and dissolve the salt in it.

Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Add flour to food processor. Add the remaining butter. Pulse until combined, about 10 pulses.

Add the plated cold butter and pulse only once or twice more. Add water and pulse 3 to 4 more times, just until the dough forms a ball. I used my hands to finish forming the ball once it started coming together.

Flour your work surface. Shape dough into a rough rectangle and place between two large pieces of plastic wrap. Use a rolling pin over the plastic wrap to create a rectangle about 12 by 18 inches.

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Peel away the plastic wrap and flip it over so the exposed pastry is on the flour. Then peel away the second piece of wrap. Fold the sides in, making a 6 by 18 inch rectangle. Roll it up from one of the 6-inch ends.

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Make sure the ending flappy part is rolled under the dough, making the top smooth.

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Press the dough into a square and refrigerate for an hour to firm.

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Heat oven to 450 degrees F. Line a baking sheet with parchment paper.

Take dough out from fridge and cut in half. Roll each ball out into a rectangle about 6 by 12 inches. Spread with a layer of dijon mustard leaving a one-inch border. Layer with ham. Sprinkle with sharp provolone.

Make egg wash with egg and 1 tablespoon water. Brush borders and layer the other pastry on top. Pinch the edges closed with your fingers or a fork. Brush the whole pastry with egg wash. Cut a few vents in the top. Bake for 20 to 25 minutes or until puffed and golden brown. Let cool slightly and cut.

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