HAM AND BOLOGNA PUFF PASTRY
Portions : 4 - Preparation : 15 minutes - Cooking : 25 minutes
Ingredients
- 250 ml (1 cup) La Gaspésienne toupie ham, diced
- 4 to 6 slices Bologna sausage, chopped
- 250 ml (1 cup) button mushrooms, brunoise
- 30 ml (2 tbsp.) olive oil
- 1 egg
- 250 ml (1 cup) ricotta
- 30 ml (2 tbsp) honey
- 1 clove garlic, minced
- 1 pure butter puff pastry
- salt and pepper to taste
- Garnish
- 1 curly salad
- Vinaigrette (olive oil and Dijon mustard)
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet, sauté Bologna slices and mushrooms in a little olive oil, 4 minutes or until browned.
- In a bowl, combine ham, bologna, mushrooms, egg, ricotta, honey and garlic. Check seasoning.
- On work surface, cut puff pastry into 4" squares.
- In the center of each pastry square, spread the prepared mixture, folding the corners over the filling to form small puff pastries.
- Place the puff pastries on a baking sheet lined with parchment paper or a silicone mat, and bake for 20 minutes, until the pastry is cooked and colored.
- Serve with a green salad.
