There is only one magazine I subscribe to - Fine Cooking. This has been a favorite source of recipes for years, especially when we had our dinner club. It is where I found Ian's favorite recipe Pork Tenderloin with Ckaramelized Lemons, Prosciutto and Sage. The magazine shows food trends, step by step instructions on new techniques and wonderful recipes to impress your family.
I found these a couple of weeks ago and had to try them. We made our quick and spicy tomato soup to go along with them. If you make these let me know what you think.
Ingredients
- 1 Tbs. unsalted butter
- 1/4 cup finely chopped yellow onion
- 1-1/2 Tbs. all-purpose flour
- 1/4 tsp. finely chopped fresh thyme (optional)
- 1/2 cup whole or 2 percent milk
- 3 oz. Gruyère,coarsely grated (about 3/4 cup)
- Kosher salt and freshly ground black pepper
- 1 package frozen puff pastry sheets, thawed
- 1 large egg
- 10 oz. ham steak (1/2 inch thick), rind removed, meat cut into 1/4-inch cubes
Directions
- Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
- Melt the butter in a medium saucepan over medium heat. Add the onion, flour, and thyme, if using, and cook, stirring, for 2 to 3 minutes. Slowly add the milk, whisking constantly, and bring to a simmer. Add the
cheese, and stir until melted. remove from the heat, and season with salt and pepper. - On a lightly floured work surface, roll each pastry sheet into a 15×10-inch rectangle, and cut into quarters. In a small bowl, beat the egg with 1 Tbs. water. Brush the edges of each piece of the pastry with the egg mixture. Mound 1/2 cup of the ham on one half of each pastry piece. Spoon about 1/4 cup of the sauce over the ham and then fold the empty pastry side over the filling, crimping and sealing the edges with a fork dipped in the egg. Transfer the pastries to the baking sheet.
- Brush the pastries with the remaining egg, and cut a slash on the top of each. Bake until puffed and golden-brown, 20 to 25 minutes.
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