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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


  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 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.
  3. 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.
  4. 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.)

Recipe Notes

NOTES: TheĀ 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.