Recipe Challenge Judge
Serves 4, Preparation time 10 mins, Cooking time 15 – 20 mins
- Puff pastry sheets, 1
- Parma ham 120 g
- Asiago fresh cheese (not the aged one), to taste
- Apple, 3
- Chestnuts honey, to taste
- 1 egg
- 1 lemon
- Bread crumbs, a handful
Preheat the oven to 180 C.
Remove the puff pastry from the freezer or fridge at least half an hour before unrolling it and leave it on a work surface.
Beat the egg in a bowl with a bit of water.
Cut Asiago cheese into small pieces, at least 3 pieces of cheese for each cup.
Cut Parma ham into strips.
Remove apples core, slicing the apples thinly – it works better than using the big slices you might put into a regular old pie. After slicing, douse apples with the juice of 1/2 a lemon to avoid them from blakening.
Take a large glass or a pastry cutter and make circles on the puff pastry, they must be 2 for each cup, one the base and the other one will close the pies.
Butter a little each ceramic baking cup, place a disk of puff pastry in each one by pricking it with the prongs of a fork, then start to create the stuffing: sprinkle each disc on the bottom with a pinch of breadcrumbs, then add 4 slices of apple, then Asiago pieces, then raw ham and finally sprinkle with chestnut honey.
Close with the other discs of puff pastry, prick each one with a fork again so that moisture comes out during cooking, brush with the beaten egg.Tip: about preparations that require a filling, the puff pastry should always be pricked here and there with the prongs of a fork to prevent it from swelling too much during cooking.
Bake for about 15-20 minutes or until nicely browned.
Allow them to cool at room temperature for at least 5 minutes and then serve.