Soppressata And Cheese In Puff Pastry

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 sheets frozen puff pastry, defrosted
• 2 tablespoons dijon mustard
• 12 thin slices soppressata salami
• 6 ounces gruyere cheese, grated
• 1 egg, beaten with 1 tablespoon water (egg wash)

Recipe

• 1 preheat oven to 450°f place a piece of parchment paper on a sheet pan.
• 2 lay one sheet of pastry on a floured board and roll into a 10 inch square. place on a sheet pan and brush with the mustard, leaving a 1 inch border. arrange soppressata in overlapping layers on the mustard and sprinkle with cheese, also avoiding the border. brush border with egg wash.
• 3 lightly roll second piece of pastry into a 10 inch square. lay directly on top of first square, lining up the edges. brush top with egg wash and cut 3 large slit for steam to escape. chill for 15 minutes.
• 4 when pastry is cold trim edges with a sharp knife to make a clean edge. bake in center of oven for 20 to 25 minutes, rotating once while baking, ubtil puffed and brown. allow to cool for a few minutes before cutting into serving sizes.