Thursday, 13 September 2007

Puff, the magic ...

... pastry!

There are times when you just don't know what to cook for tea. That's when it is handy to have puff pastry in the freezer.

Ham and Cheese Puffs

Spread a little Dijon mustard on one rectangle, add a layer of thin cheese slices, then a thin slice of ham (or shred the slice and add these pieces), top with other rectangle of pastry. Seal edges slightly (just squeeze them together) then brush the top with melted butter or an eggwash. Bake for 20 minutes in a fan-forced oven at 180C.
The beauty of puff pastry is that it defrosts quickly, you fill it with whatever you fancy at the moment, and the outcome is always delicious.

Serve with a garden salad.

Quick and easy.
The leftovers are great for lunch. Either cold or quickly heated under the grill.

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