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Ingredientes
- 3 Tbsp. creme freiche
- 1 Tbsp. dijon mustard
- 350 gm readymade puff pastry
- 350 gm goodquality cooked ham sliced
- 175 gm gruyere cheese thinly sliced
- 1 x egg yolk beaten coarse sea salt
Direcciones
- Mix together the creme fraiche and mustard in a small bowl.
- Roll out one third of the puff pastry to a 300 x 250mm rectangle and place on a baking sheet.
- Spread a third of the mustard mix proportionately over the pastry leaving a 10mm border.
- Cover with a layer of ham.
- Spread with half the remaining mustard mix then top with all the cheese and finally the remaining ham.
- Spread the remaining mustard mix over the ham and brush the pastry border with beaten egg.
- Roll out the remaining pastry to a rectangle about 25mm larger all round than the parcel base.
- Position over the filling and press the pastry edges firmly together.
- Trim if necessary.
- Knock up the edges with a knife.
- Brush with beaten egg and refrigeratein the refrigerator for 15 min.
- Cook the parcel on the grid shelf on the top set of runners in the roasting ovenfor 10 to 15 min till golden brown then transfer to the floor of the ovenand cook for a further 5 - 10 min till crisp underneath.
- If the pastry edges show signs of overbrowning cover with a rim of foil during baking.
- Season with salt and serve with a mixed salad.
- A crunchy cucumber and watercress salad tossed in a dillflavoured vinaigrette is the ideal accompaniment for this sustaining supper.
- Makes 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 126 | 69% |
| Total Fat 14.3g | 18% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 190mg | 8% |
| Potassium 41mg | 1% |
| Total Carbs 0.36g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.19g | 0% |
| Protein 13.21g | 21% |
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