Medium

Pepper

Egg (yellow)

unit

Puff pastry

Smoked raw ham

tranche

Ham puffs

<h5>3 min</h5><p>Thinly roll out 200 g of puff pastry into a rectangle.</p><p>If you are using a round store-bought pastry trim the edges a little.</p><p>Golden the entire surface of the pastry with the egg yolk.</p>

<h5>5 min</h5><p>Cover the dough with slices of ham without overlapping if possible.</p><p>Fry.</p>

<h5>3 min</h5><p>Roll the dough over itself to gently form a cylinder.</p>

<h5>30 min</h5><p>"Glue" the end of the cylinder (the last 2 centimeters) with a little beaten egg to seal it well.</p><p>Put it in the freezer for 15 minutes (or in the fridge for 30) to harden it a bit and make it easier to cut.</p>

<h5>2 min</h5><p>After this time, preheat your oven to 220°C (430°F).</p><p>Gild the cylinder.</p>

<h5>5 min</h5><p>Then cut out slices about 5 mm thick (1/4 inch) and spread them out on a baking sheet.</p><p>Don't worry if the slices aren't well rounded, they will puff up when they bake and round out.</p>

<h5>10 min</h5><p>Bake until puffs are golden brown (about 10 minutes).</p><p>Serve warm or lukewarm if possible.</p>

Medium

58 min

Accompaniment

Starter

Appetizer

Servings

20

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

Step #4

Step #5

Step #6

Step #7

Sign in