Ingredients
- 1 pound prepared puff pastry
- 1/2 pound cured, smoked or cooked ham, chopped
- 1 cup grated spanish manchego cheese or sharp jack cheese
- 1 cup garlic clove, minced
- 1/4 cup parsley leaves, chopped
- 1 cup whole egg, beaten
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Preparation
Baking Directions:
Make an egg wash with 1 egg yolk beaten with 2 tablespoon cold water.
Using a pastry cutter, cut the pastry into 2x2-inch squares.
As you cut the pastry, place it on a cookie sheet lined with waxed paper and refrigerate it until the filling has been made.
Put all of the ingredients for the ham filling into a bowl to combine well.
Preheat the oven to 425°.
Lightly brush a square of pastry with some of the egg wash.
Place 1 teaspoon of the ham and cheese filling in the center of the pastry and fold the dough in half to create a dumpling.
Continue to fill the pastry in this way until all of the filling and pastry has been used up.
Place the finished turnovers on a cookie sheet that has been lined with parchment paper.
Brush the tops of the turnovers with the remaining egg wash and bake for 12 - 15 minutes just before you are ready to serve them.
They may be held unbaked and refrigerated for up to 48 hours for later use.
Serve hot.
