Crisp buttery pastry wrapped around salty ham and creamy brie. Serve
with a smear of cranberry sauce for a perfect treat over the festive period. Delicious on their own, or fab served on the side with a bowl of soup.
Makes: 20
Cooking time: 12-15 mins
1 packet of ready rolled puff pastry
200g Brie
6-8 slices of Parma ham
3 Tablespoons of cranberry sauce to serve
Preheat the
oven to 190ºc
Roll the pastry
out so that the widest edge faces you and cover with thin slices of brie in an
even layer. Lay the Parma ham over the Brie.
Starting at the
top edge of the pastry, roll it tightly down towards you until it meets the
centre. Then roll the bottom lip up to meet the top, to create the distinctive
palmier shape.
Trim the edges
off and leave to chill until very firm (or freeze until needed).
Use a very sharp knife, with clean
cutting motion, to cut into 20 slices. Tip each slice onto its cut side,
transfer to the lined baking sheet and flatten gently with the palm of your
hand.
Chill for at
least 10 minutes before baking in the preheated oven for 12-15 minutes until
they are golden and risen. Serve with a smear of cranberry sauce.
*Slice into discs lay on parchment then flash freeze, once solid pop into freezer bags and use as needed.
*Make these up in the morning and slice lay on baking sheets between parchment and bake just before serving.
*Will work with most cheeses and in fact most cured, thinly sliced meats or if you don't want to add meats use a red pepper paste or do half and half.
*Slice into discs lay on parchment then flash freeze, once solid pop into freezer bags and use as needed.
*Make these up in the morning and slice lay on baking sheets between parchment and bake just before serving.
*Will work with most cheeses and in fact most cured, thinly sliced meats or if you don't want to add meats use a red pepper paste or do half and half.
