25 g/l oz butter, plus extra for greasing
300 g/11 oz mushrooms juice of 1 lemon, strained
250 g/9 oz puff pastry dough, thawed if frozen
plain flour, for dusting
6 cooked ham slices, halved
40 g/lh oz pine nuts
150 g/5 oz fontina cheese, sliced
1 egg yolk, lightly beaten
salt and pepper


1.Preheat the oven to 200°C/400° F/Gas Mark 6.
2.Lightly baking sheet with butter.
3.Slice the mushrooms and sprinkle lemon juice.
4.Melt the butter in a frying pan.
5.Add the mushrooms cook over a medium heat, stirring frequently, for about 7 until tender. (If all the liquid evaporates, add 1 tablespoon water.)
6.Roll out the pastry on a lightly floured surface to h-inch thick.
7.Stamp out 10-cm/4-inch rounds with a biscuit or a glass.
8.Spread out the half-slices of ham and put a few mushroom, a few pine nuts, a strip of fontina and a pinch of pepper on each.
9.Fold in the sides to enclose the other ingredients and lay a ham bundle in the middle of each pastry round.
10. Fold the pastry over and crimp the edges to seal.
11.Arrange the puffs on the prepared baking sheet, brush with the egg yolk and bake for about 15 minutes or until golden brown.

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