Soppressata Cheese Sticks

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 ounces sliced soppressata, chopped (or other spiced italian salami)
• 1/4 cup freshly grated pecorino cheese
• 1/2 tablespoon dijon mustard
• 1 1/2 teaspoons water
• 1 lb puff pastry, preferably all-butter, chilled
• 1 large egg yolk, lightly beaten with 1 tablespoon water
• 1/4 cup sesame seeds (optional)

Recipe

• 1 line 2 large rimmed baking sheets with parchment or wax paper. in a food processor, work the soppressata with the pecorino, mustard and water to a fine paste. transfer the paste to a bowl.
• 2 on a lightly floured work surface, roll out the puff pastry 1/8 inch thick. spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.
• 3 fold the top half of the dough over to cover the paste and press the edges to seal.
• 4 using a rolling pin, lightly press the top and bottom together. slide the puff pastry onto a lined baking sheet and chill until firm.
• 5 roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips.
• 6 working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.
• 7 brush with the egg wash and sprinkle with one-third of the sesame seeds.
• 8 cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets. refrigerate until chilled.
• 9 preheat the oven to 375°. bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.
• 10 serve warm or at room temperature.