Ham and Cheese Pastries
One thing I am a sucker for is a pastry. A croissant in particular gets me almost every time. In my travels I have been lucky enough to pop over to Paris a few times and the breads and pastries there are certainly something to behold and savour! A fresh baguette served with some real butter and jam alongside a giant "bowl" of milky coffee is the perfect wake up call. A lovely croissant is a close second and happily in third place would have to be the divine croque monsieur - an oozy totally OTT toasted sandwich combining ham, cheese, dijon mustard and smooth white sauce. Yum! Well a trip to Paris isn't always on the cards so I thought I would bring a little of the magic to us. And, as usual, the Combi-Steam helps to make that reasonably simple.
These golden gooey little delights are part pastry, part croissant, part ham and cheese toastie and part croque monsieur. It's Aussie French fusion at its finest!
To get the gorgeous puffy yet crispy and golden result in a V-ZUG or Wolf Combi Steam, we use the Professional Baking function. This is designed specifically for breads and puff pastries. It works so beautifully! The secret is the measured amount of steam that is injected into the oven at the start of the cooking process. It moistens the pastry giving you a gorgeous shiny finish and amazing puff. The "steam phase" will happen automatically so you don't have to do anything. And don't be scared when you see your pastries looking wet and soggy - it will all come together. Trust your oven! You won't be disappointed! Just wait til you try it.
In other brands use your Combination Steam setting (as noted in the recipe).
For both options we don’t pre-heat our oven which allows the steam and moisture at the beginning to moisten the pastries and help them puff and crust to perfection.
These pastries make a lovely breakkie or brunch treat or, make a batch and keep them in the fridge for afternoon snacks for the whole tribe. C'est bon!
Once you get inspired try some different fillings - sweet and savoury. You can even make petit ones if you cut the pastry sheets into 9 instead of 4. The cooking time will remain about the same!
Ingredients:
4 sheets puff pastry (just thawed)
8 thin slices good quality ham
2 cups grated tasty cheese
1 egg
1 tbs dijon mustard
2 tbs sour cream
pinch ground nutmeg
1 tbs corn flour
1 tbs chopped chives (optional)
Method:
Line 3 large baking sheets with baking paper. (Grease them first if you find the paper won't stay in place).
Cut the slices of ham in half.
Combine the egg, mustard, sour cream, nutmeg, corn flour and chives (if using) in a small jug.
Cut each sheet of pastry into 4 squares. Lay the squares onto the lined baking tray. (Don't worry if they are quite close together at this stage as they will gain some room when folded.)
Lay half a piece of ham diagonally on across each piece of pastry. Sprinkle some of the grated cheese on top keeping in the diagonal line. Carefully pour or spoon over a little of the sour cream mixture, keeping it in the centre and using the cheese to "hold" it in the centre.
Bring the opposite corners of one of the squares up and over the filling enclosing it into a diamond shape (like a danish pastry). Pinch the corners gently and fold over to enclose. Repeat with remaining pastries. Move them around on the trays carefully if need be.
Place the trays into the Combi-Steam. Select Combination Steam/Hot Air with Steaming. Set the temperature to 210°C. (For variable steam set 20%) Cook for 25 minutes or until golden browned and crisp.
Place on a rack to cool and serve warm or allow to cool completely and store in an airtight container in the fridge before Regenerating at 150 degrees for 12 minutes to serve.
Note:
In a V-ZUG/Wolf Combi Steam you can use your Professional Baking function here which will give you stunning results. In Step 7 place the trays into a cool oven (no preheating) and select Professional Baking. Set the temperature to 210°C and bake for 25-30 minutes until golden and crisp. This function provides an automatic and sensor controlled Steam Phase initially which helps to glaze the pastries and melt the layers of butter in the pastry for exceptional puff and glossy shine. It’s a royal winner!
Hope you like these as much as I do. They don't last long so I always make the full 16 but feel free to halve the recipe if you must!
Bon appétit!
Happy Combi-Steaming too.
Yours in the kitchen,
The Combi-Steam Queen.