This is an easy and delicious snack you can make in no time with a few ingredients. What can be better than that? We ate ours with soup, but I can see this as a party snack or as a midnight munchie. Thaw out your puff pastry in the fridge overnight (which you purchase in the freezer section). The sky’s the limit when it comes to the filling – but using spicy salami with a mild cheese and some dijon was well received when I made it. The puff pastry really puffs up, so it’s very visually appealing as well. Give this a try, it’s great.
Salami & Cheese in Puff Pastry
adapted from Barefoot Contessa – How Easy is That?
Serves 4 for a lunch snack, 8 for appetizers
I pkg. frozen puff pastry thawed (with 2 sheets (squares) of pastry in a package)
1 tbsp dijon mustard
12-16 (approx) slices of spicy calabrese salami (or any dry cured salami you like)
2 cups grated cheese of your choice (I found a sliced brie and used that and it was good) but use what you like)
1 egg whisked with 1 tbsp water (for egg wash to brush on top and to seal seams)
Preheat oven to 450F. Prepare a baking sheet with parchment paper.
On floured surface, roll out puff pastry to a 10 x 10 square. Place on baking sheet. Spread dijon on pastry, leaving a one inch border.
Lay salami on top of dijon mustard, slightly overlapping slices. Spread grated cheese over top of salami. Brush border with egg wash.
Roll out remaining piece of pastry and lay it on top of cheese. Press seams together. With sharp knife, trim edges. Brush top of pastry with egg wash and cut slits through top to vent.
Place in oven and bake for 20 minutes or until puffed and golden brown. Cool slightly, cut and serve warm.