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by on March 29th, 2013

Soppressata and Cheese in Puff Pastry

Thank you Ina for this recipe. 

Puffed pastry is one of those things that is delicious no matter what you put in it.

Last week we were in Chicago visiting our son and his family. I just love seeing the little grandsons, they are so cute; but whose grand-kids are not cute and adorable but our four are especially cute and adorable; I just want to squeeze and hug them all the time. I even blow kisses to their pictures on my refrigerator.

We had a few snow flurries while there and temperatures were in the 20-30’s. Anyone that knows me knows I prefer cold weather to hot weather. BUT, when it gets that cold I start changing my mind. I love coming up with different appetizers we can try. One day I decided to put on my gloves, scarf and long HEAVY wool coat and venture out by myself to a little gourmet grocery, Olivia’s Market. It was only 1/2 mile away but I had GPS on iPhone up and running because i did not want to take any chances of wandering off into parts unknown.

I love little markets like Olivia’s; I had gone there to buy some salad ingredients to go with the soup I was making that night. While there I bought some of their country pate and their chicken liver mousse and some cheese all of which we enjoyed before dinner that night.

Back to this recipe — about a month ago I was watching Barefoot Contessa and Ina Garten was making this Soppressata and Cheese in Puff Pastry recipe so while I was out running around one day, I stopped to pick up some of the soppressata and cheese to make this for an appetizer for the two of us.

This was a great little appetizer that was pretty quick to make and really good with cocktails or a glass of wine. I do think a ham, salami or proscuitto on the inside would be much better and less greasy than the soppressata.

I used whole grain and Dijon mustard.

I didn’t roll out the pastry, I just opened it up and used it the size it was. Mix the two mustards together and spread over pastry within an inch of edge.

Cover with the salami or ham.

Top with cheese and if you the Tomato Dash sprinkle some over top.

Top with second piece of puff pastry and make three cuts in top to release steam while cooking. Would you believe I have a special little tool just for slashing pastries and breads!

Isn’t this beautiful. I could not find my pizza cutter so I used a 10″ chef’s knife to cut into squares then triangles.

Soppressata and Cheese in Puff Pastry
(adapted from Ina Garten’s recipe)

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard (I used 1 Tbsp. Dijon and 1 Tbsp. whole grain
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter) (see note below)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash
Tomato dash, about 1/4 tsp., optional

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into 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 layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

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

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. (I used a fluted pastry cutter.) Bake the pastry in the center of the oven for 20 to 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. (I cut the squares into triangles.)

NOTES: The soppressata salami is a very greasy meat after it is baked. I would suggest either using a Spanish ham, a smoked deli ham or even proscuitto in place of the soppressata. If I use ham or proscuitto I would probably add some fresh sage on top of the cheese. Also, mine pastry started browning more on the outside so I cut small strips of aluminum foil and laid on the edges. Another 5 minutes was all the middle needed to rise and brown nicely.

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