This recipe could be considered a snack, or lunch – served along a green salade with a light vinaigrette. The possibilities are endless, so take your pick. It came to me today as a revelation, I had leftover ham, grated cheese, tomato puree, some puff pastry and green bell pepper.. it felt wasteful to throw it out, so I put this little baby together, and I was surprised myself how tasty it is. You have to give it a try.
for 4 parcels you’ll need:
4 squares of puff pastry – around 12x12cm
4 thick slices of ham – ham of your choice- cut into thin strips
1 small green bell pepper – cut into thin strips
about 50-60g of grated cheese of your choice – I used young Gouda
2 tsp of tomato puree
1 beaten egg
take your puff pastry squares and smear an even amount of tomato puree in the middle, leaving about 2cm free from each side.
divide the cheese into 4 even amounts, (leave some for extra sprinkling on top.) and sprinkle in the middle of your square. take your ham and pepper strips and layer them diagonally in your parcel. take your corners (the ones at the top and bottom of your ham/pepper strips) and fold them into the middle, so they’re touching eachother. it’s okay to press them together,you don’t need to be too delicate with them.. then take the edges and fold them over, pressing tightly so the pastry sticks together.
put your parcels on a baking tray lined with baking paper, brush over a generous amount of eggwash, and sprinkle the remaining cheese and add a twist of fresh,black pepper.
Bake until puffed up and golden, in my case at 175C for about 18 minutes. leave to cool slightly before serving. They’re tasty while cold too. ideal with a simple, fresh salade or just on their own. enjoy! 😉