Cheesy Ham Pastries
Completely decadent and delicious either cold or hot...get those pastry skills happening folks. YUM.
There is nothing quite as fantastic and a crispy fragrant pastry filled with amazing cheesy ooze and salty ham after a hard day's night! Whether you eat these fresh off the press or if you freeze and reheat, you are going to love them. Don’t just save them for snackery! Think hearty breakfast, or lunch, with a salad and friends!
These can easily be assembled the day before needed and either refrigerated or frozen prior to baking. Add a little to the baking time as needed to compensate. Thus they would be a great Christmas breakfast inclusion. I am pretty sure you'll be making them again!
These are so good we included them in The Weekend Table late night snacking chapter...time to get that book while stocks last.
For other cheesy goodness, make sure you check out these recipes:
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Need
- 1 Batch Puff Pastry ready to roll Recipe
- 1 eggs plus a yolk
- 120 Grams Creme Fraiche (homemade) or sour cream Recipe
- 40 Grams unsalted butter BUY
- 30 Grams cornflour or cornstarch
- 120 Grams whole milk
- pink salt flakes and freshly ground black pepper to taste BUY
- 150 Grams Jarlsberg or Gruyere cheese (or go wild and use Raclette), thinly sliced
- 150 Grams Black forest ham, thinly sliced
- egg wash
Do
- 1
Preheat oven to 200°C. Line 2 baking trays with paper.
- 2
Roll out puff pastry into three sheets and set aside.
- 3
Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 min/100°C/speed 4. Cool completely.
- 4
Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash.
- 5
Bake for 20-25 minutes until puffed and golden.
More
Serve hot.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
