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.
7 thoughts on “Ham & gherkin puff with mustard and blue cheese recipe.”
i’ve used this kawan brand puff pastry before..but i still prefer puff pastry from pampas brand..doesn’t come in separate sheets like the kawan one, but certainly tastes better..i find the kawan one is too buttery for my liking..
ooh pampas brand?? is that local? i’d like to try it out to compare!
i don’t think it’s a local brand, but it’s not that expensive either..try it out..but you’ll need to roll out the pastry block and cut into pieces yourself..
lol, for me it’s laziness..i just don’t like playing with flour..
hahaha trust me i can relate to that! ;)
You’re really talented Kim.
The reason we poke the sides with a fork would be to leave space for the flour to kembang without pecah right? :)
Goddamn this tastes good, could wallop a couple of these right now!