I made these delicious treats last night for dinner and they are super easy!
After making my own puff pastry and croissants I am much more appreciative of frozen puff pastry than before. Whats that I hear? A collective groan from all of the so called purist foodies out there? I know its not technically the real thing, however I challenge anyone with a full time job to try and make there own puff pastry. Its impossible! It takes forever. I wish there were a short-cut. Oh wait, there is! Its called Pepperidge Farms Puff Pastry.
I made some potato leek soup yesterday while my oven was awaiting a new relay board. It was really scruptious, but Matt always says that he needs more than just soup for dinner.
After waiting for 3 weeks to use my oven, it was finally time to fire it up. And for its re-birth I decided that ham and cheese puff pastry bun were in order.
I love puff pastry; its so fun to use because everything you make with it looks ridiculously mouth watering.
The ham and cheese process is very easy:
1. Thaw the puff pastry on a plate or floured board, still folded for 45 min. You could also plan ahead and take it out of the fridge a few hours to a day ahead.
2. Pre-heat oven to 375
3. Once dough is thawed, roll it out on a floured surface to roughly 9x13.
4. With a pizza cutter cut 6-8 rectangles out of dough.
5. Slice sharp cheddar and ham
6. Place 1-2 slices of cheddar and a slice of ham onto 1/2 of the puff pastry pieces
7. Top cheese and ham with the remaining pieces of puff pastry and press seams together firmly to seal, and slice a few slits in top so steam can escape.
8. Brush tops with egg wash and bake for 20-25 minutes until they are puffed up and a deep golden brown.