Light flakey pastries filled with juicy tomato, ham and crumbled Feta.
|1||(397 g) Package Tenderflake® Frozen Puff Pastry, defrosted overnight in refrigerator|
|2 tbsp||(30 mL) Dijon mustard|
|1||(175 g) Package Schneiders® Country Naturals™ Uncured Baked Ham, sliced in strips|
|.5 cup||(125 mL) Crumbled Feta cheese|
PREHEAT oven to 450°F (230°C). Line a baking sheet with parchment paper.
ROLL out both halves of puff pastry on a lightly floured surface to a 10” x 12” (25 x 30 cm) rectangle. Cut each rectangle into 6 smaller rectangles, using a pizza cutter. Transfer 6 rectangles onto the baking sheet.
SPREAD Dijon on the rectangles on the baking sheet, leaving a 1” (2.5 cm) border. Divide ham between each pastry. Place a slice of tomato on top, sprinkle with Feta and season with pepper.
BRUSH pastry edges with beaten egg and place remaining pastry rectangles on top. Gently press down the edges to seal. Brush pastries with remaining egg. Cut one slit in centre of pastry to allow steam to escape.
BAKE in preheated oven for 25 minutes or until golden brown and puffy.
For a decorative look, gently score the tops of the filled pastry with crisscross lines being careful not to cut through.
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