Soppressata and Cheese in Puff Pastry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Ina Garten's How Easy Is That Ingredients:
2 sheets frozen puff pastry, defrosted |
2 tablespoons dijon mustard |
12 thin slices soppressata salami |
6 ounces gruyere cheese, grated |
1 egg, beaten with 1 tablespoon water (egg wash) |
Directions:
1. Preheat oven to 450°F Place a piece of parchment paper on a sheet pan.
2. Lay one sheet of pastry on a floured board and roll into a 10 inch square. Place on a sheet pan and brush with the mustard, leaving a 1 inch border. Arrange soppressata in overlapping layers on the mustard and sprinkle with cheese, also avoiding the border. Brush border with egg wash.
3. Lightly roll second piece of pastry into a 10 inch square. Lay directly on top of first square, lining up the edges. Brush top with egg wash and cut 3 large slit for steam to escape. Chill for 15 minutes.
4. When pastry is cold trim edges with a sharp knife to make a clean edge. Bake in center of oven for 20 to 25 minutes, rotating once while baking, ubtil puffed and brown. Allow to cool for a few minutes before cutting into serving sizes.
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