Cheese And Smoked Ham In A Puff Pastry Recipe

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CHEESE AND SMOKED HAM IN A PUFF PASTRY

Lynn Dine

By
@diner524

While searching for Swiss recipes, found this on Saveur's website. It states: "Raclette is an uncooked, semi-firm cow's milk cheese. It originated from Switzerland but is also produced in the Savoie region of France and is now a local staple." Posting for the Switzerland region of our Culinary Quest event.


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Rating:

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Serves:

8

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 large egg yolk
1⁄2 cup creme fraiche
1 1⁄2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1⁄2 cup milk
salt and freshly ground black pepper, to taste
1 lb. puff pastry, cut into 2 equal pieces
1⁄2 lb. raclette, thinly sliced
1⁄2 lb. smoked ham, thinly sliced

Directions Step-By-Step

1
Preheat oven to 375°. Combine egg yolk and 1 tbsp. of the creme fraiche in a small bowl. Set aside.
2
To make bechamel sauce, melt butter in a small, heavy saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Combine remaining creme fraiche and milk in a bowl and gradually whisk into pan. Cook, stirring frequently, until thickened, about 3 minutes. Season with salt and pepper and set aside.
3
Roll out pastry into two 8" × 11" rectangles, 1⁄2" thick. Place 1 sheet of dough on a baking sheet. Leaving a 1⁄2" border, prick dough with a fork. Layer cheese over dough and cover with ham slices. Spread bechamel sauce over ham. Brush pastry edges with egg wash. Cover with second sheet of pastry, sealing borders with a fork. Score pastry with a small, sharp knife. Coat with egg wash and bake until golden, 20-25 minutes. Cool slightly before serving.

About this Recipe

Course/Dish: Pork, Savory Pies
Main Ingredient: Dairy
Regional Style: Eastern European