Made these Ham and Cheese Pastry Puffs for our weekend tea-time snack. This is actually just a regular Ham and Cheese Pastry Puffs, but the special addition of the Spice Blend makes it a little different and interesting.
The Spice Blend : onion powder, chilli powder, dried thyme, coarsely ground black pepper, ground allspice, ground cloves, ground cinnamon, garlic power. It smells spicy sweet! This recipe makes quite a lot, keep the balance in an airtight jar and use it for future batch or for other uses.
How it is made :
2. Place a piece of Cheddar cheese over the ham pieces.
3. Sprinkle some Spice Blend over.
4. Fold the opposite two corners overlapping in the centre, pressed edges to seal.
Freshly baked Ham and Cheese Pastry Puffs
Puffy and crispy
The Spice Blend makes a very interesting flavour to these pastry puffs. There's a slight hint of spiciness, yet wonderfully flavoured from all the spices. A delicious snack for a weekend tea-time treat with a mug of warm tea.
Ham and Cheese Pastry Puffs
(adapted from "The Back In The Day Bakery Cookbook", Cheryl and Griffith Day)
For the Spice Blend :
1/2 teaspoon onion powder
1 tablespoon chilli powder
1 teaspoon dried thyme
2 teaspoon coarsely ground black pepper
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon garlic powder
fine sea salt to taste (omit this)
For the Pastries :
One 17.3-ounce package frozen puff pastry (2 sheets), defrosted for 20 to 30 minutes in the refrigerator
1/2 pound thinly sliced Black Forest ham
1/2 pound sharp white cheddar cheese, thinly sliced
1 egg, beaten with 1 tablespoon water, for egg wash
1 teaspoon fine sea salt (omit this)
Position a rack in the lower third of the oven and preheat the oven to 400F. Line a baking sheet with parchment.
To make the spice blend : Combine all the ingredients in a small bowl and mix well.
To make the pastries : Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
Arrange the sliced ham and cheese on the centers of the pastry squares, dividing them evenly. Sprinkle some of the spice blend lightly over each one. Fold two opposite corners of each square over the filling to make a pouch and press the edges to seal; transfer the pastries to the prepared baking sheet.
Brush each pastry evenly with the egg wash. Sprinkle the tops with more spice blend to taste. Sprinkle salt evenly over the pastries.
Bake for 12 to 14 minutes, until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Serve warm or at room temperature.
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See Ya In The Gumbo @ Ms. enPlace