Pastry ham is an excellent portioned dish that will certainly be appreciated by lovers of pastries and smoked chicken legs. The ham in dough envelopes is served with tomato-creamy spicy sauce.
Ham in dough with sauce
Ingredients:
150 g Swiss cheese;
500-600 g frozen puff pastry;
5 g butter;
500 g smoked ham;
1 tablespoon mustard
1 chicken egg;
Sauce Ingredients:
10 g butter;
2 shallots;
400 g of vegetable broth;
3 tablespoons tomato puree;
50 g of Madeira.
Preparation:
Defrost the dough. Preheat the oven to 220 degrees. Grease a baking sheet with softened butter (you can use sunflower oil).
Cut the cheese into thin, thin slices. Then cut the ham into eight equal pieces.
Cut the dough in half in half. Then roll out each half of the dough until you get a square with a side of fifteen centimeters. Cover the double ham slices with the chopped dough. Fold the edges to make it look like an envelope. Trim off excess dough and press down on the edges to ensure a tight seal.
Decorate with sliced dough figurines on top. Place on a greased baking sheet and brush over with a little beaten egg.
Bake the envelopes at the bottom of the oven for about 20 minutes.
Make mustard and sliced cheese sandwiches.
In the meantime, you need to prepare the sauce. Melt the butter (you can use sunflower) and fry the shallots in this oil over low heat. Add broth, tomato puree and Madeira. Bring the mixture to a high boil and cook for 3-4 minutes. Add seasonings and wine to your liking.
Serve with cauliflower, broccoli or sauteed spinach leaves in butter or sunflower oil. Semi-sweet red wine can be served as a drink.
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