I’ve been refraining from making anything that involves puff pastry because frozen puff pastry are quite expensive in Malaysia, mainly cause they’re imported. I know, I should attempt to make my own puff pastry but I’m really bad with pastry :P
# – Ham & gherkin puff with mustard and blue cheese.
Recently I discovered these locally made puff pasty for about 1/4 of the price of imported frozen puff pastry so of course, I got some to try out.
# – RM5.50 for 10 pieces of puff pastry squares. CHEAP!
I didn’t have very high expectations cause they’re so cheap, but hey….never try, never know. Anyway, I was going to make some sandwiches for lunch but realised I had run out of bread so I decided to make savoury puffs instead!
- 6 slices of puff pasty squares
- 3 slices of ham, cut in half
- 3 medium size gherkins, sliced
- A handful of peas, boiled and drained
- 2 tablespoons of blue cheese (can substitute with cream cheese or other soft cheese)
- 2 tablespoon of yellow mustard
# – First, roll the pastry out gently to thin it out a bit as well as to get the right size.
# – Lay a slice of ham and then some sliced gherkins over half of the pastry.
# – Then some peas.
# – And a dollop of blue cheese. Hrmmm…
# – Finish off with a squeeze of mustard.
# – Fold the pastry over to the other side and press down the edges with a fork to form a triangle. If the pastry got too soft to handle, just stick it in the fridge to firm up for a couple of minutes, it will make handling puff pastry so much easier.
# – With a fork, poke all over the surface of the triangles.
# – Chill in the fridge for about 5 minutes.
# – Then, stick in the oven at 210 degrees celcius for 13 minutes.
# – Ham & gherkin puff with mustard and blue cheese, DONE!
# – Crispy, buttery with porky, mustardy and cheesy stinking goodness.
This was surprisingly easy to make and fast. It’s a good change from the average ham and gherkin sandwiches as well. A bit naughty but of so delicious!
These frozen puff pastry, they’re so useful as well! I can think of a dozen other things to do with them, both sweet and savoury.
That said, I’m going to attempt to make puff pastries FROM SCRATCH, I promise.