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Mini Manchego and serrano ham puff pastries


20 minutes


20 minutes


12 puff pastries

Mini Manchego and serrano ham puff pastries
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1 package of 400 g (13 oz.) of puff pastry
4 serrano ham (or prosciutto) slices, cut into julienne
30 ml (2 tbsp.) pesto
60 ml (1/4 cup) Manchego cheese, shaved
Freshly ground black pepper
1 egg, beaten with a little bit of cold water


  1. Preheat the oven to 190°C (375°F)
  2. Roll out half of the puff pastry, about 3 mm (1/8 in.) thick.
  3. With a 5 cm (2 in.) cookie cutter, make 12 disks of dough.
  4. In a bowl, mix together the ham and pesto.
  5. Stir well.
  6. Divide and spread the mixture on each disk, leaving the edges mixture-free to seal later on.
  7. Add the cheese and cream in the same manner. Season with pepper.
  8. Roll out the other half of the dough and cut out another 12 disks.
  9. With one finger, moisten the edges of the garnished disks with egg wash.
  10. Top with one dough disk and seal with your fingers.
  11. Repeat the same steps with all the other disks.
  12. Brush the puff pastries with the rest of the egg wash.
  13. Place on a baking sheet.
  14. Cook in the oven for 15 minutes.
  15. Turn off the heat, open the door partly and allow the pastries to finish cooking, about 5 more minutes.
  16. Serve with an aperitif.

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