Ham & Cheese Puff Pastry Recipe

Ham & Cheese Puff Pastry Recipe

Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
 1/4 pound black forest ham, sliced
 1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash 

First, roll out your puff pastry so that it's around 10 by 12 inches. If you have trouble rolling it like I did then just skip this part. The sandwich will still taste the same. Next, spread the dijon mustard on the puff pastry, but leave space around the edges. Then, add the ham and then the cheese. Brush the border with the egg wash. Be sure to roll out the second puff pastry to 10 by 12 inches or just leave it as is, but either way you need to place this on top of the filled pastry. Pinch the edges together to help seal the two puff pastries together. Gently, brush with the egg wash and slice small slits so that steam can escape while baking. Place a piece of parchment paper on a baking sheet, and then gently move the puff pastry to the baking sheet. Bake at 450 degrees for 20 to 25 minutes or until the pastry is a lovely golden color. Serve hot or warm.

Banana Cream Pie

Banana Cream Pie

For the crust

1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

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Buffalo Chicken Cupcakes

Buffalo Chicken Cupcakes

Ingredients

• 1 recipe Pizza Dough
• 1 onion, chopped
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1/2 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce
• 2 cups fresh mozzarella

Instructions

1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

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