Washington-Hero pockets filled with cheese and ham
very easy
30 mins
30 mins
Ingredients
- 8 square slices (à 45 g) frozen puff pastry
- 100 g Diced ham
- 2 Spring onions
- 100 g Blue cheese (e.g. Bavaria blu)
- 400 g Double cream cheese with herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (Gr. M)
- 4 TABLESPOONS Milk
- baking paper
Directions
- 1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). In the meantime, fry the diced ham in a pan without fat until crispy.
- 2
Clean and wash spring onions and cut into fine rings. Coarsely mash blue cheese with a fork, mix with cream cheese. Stir in diced ham and spring onions. Season with salt and pepper.
- 3
Whisk eggs and milk in a bowl with a fork. Spread one half of each puff pastry slice with cheese-ham-cream, leaving 1⁄2 cm free from the edge. Brush the edges of the pastry with the egg milk.
- 4
Fold the empty puff pastry half over the filling. Press the edges of the dough well together with a fork.
- 5
Place the Pop-Tartes on a baking tray lined with baking paper. Brush with the rest of the egg milk and bake in a hot oven for 15-20 minutes. Serve with your favourite ketchup.
More Delicious Recipes
