Puff Pastry Surprise
- 1/4 c grated gruyere cheese
- 1/2 t finely chopped sage (fresh)
- 1/2 t dried oregano
- puff pastry (rolled to about 14cm x 21 cm (5.5"x8"))
- 2 T pepper jelly
- 30 g sliced pepperoni
- 15 g finely chopped mushrooms (fresh)
- 7 g finely chopped onion (fresh)
- 1 egg (lightly beaten)
Mix the cheese and herbs together and set aside.
On a lightly floured surface, lay the pastry with the short side closest to you. Cut in half crosswise and arrange the long sides closest to you.
Spread the pepper jelly evenly over both sheets of puff pastry. Don't go all the way to the edges, leave a 1" border. Arrange the pepperoni, mushrooms, and onion in a single layer over the puff pastry. Now top with the cheese and herb mixture.
Brush the farthest edge of each half of pastry with the egg. Roll the pastry tightly from the closest edge working towards the egged edge. Lay the puff pastry logs seam side down on a baking sheet and place in the fridge and chill for 1 hour.
Preheat oven to 400F.
Remove the logs from the fridge and cut each log into 8 slices. Place cut side down, 1" apart on parchment-lined baking sheets. Bake in oven for 15 minutes or until golden brown. Watch to make sure they don't burn.
Best when served warm.
Notes from Source: I love puff pastry appetizers and this is a very tasty treat. These are best when served warm. Make sure to have at least 3 - 4 per person. This is a very versatile recipe, you could easily change the herbs, cheese and sliced meat. Just make sure not to overfill the puff pastry.
SJ Note 28 April 2010: Sadly our puff pastry didn't puff, so the sugar (from the chipotle chili jam, used instead of the pepper jelly) burnt. Other than that, the flavors were very interesting and mind-trippy! Definitely a keeper. This was my first time trying the pre-rolled puff pastry sheets; I'll try it again in the future with puff pastry blocks instead, and roll it myself.