Chili-Ham Bag

Ingredients for 4 servings:

• 2 sheets of puff pastry
• 25 slice(s) Black Forest ham
• 5 garlic cloves, pureed
• 2 onions, pureed
• 3 egg yolks
• 2 tbsp oil
• 6 tbsp red wine
• 1 tbsp water
• 1 tbsp milk
• 6 tbsp chili powder

Instructions

Working time approx. 2 hours; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

the perfect snack

I started out making this with just ham and then expanded it further – now I’ve perfected my own specialty: Anyone who takes a little time for this “little” snack will certainly not be disappointed. I like to do it like this: Heat oil in a pan, then add the onions and garlic, fry until well browned, and then deglaze with the red wine. Then let the whole thing simmer on low heat until the red wine is absorbed and there’s no more liquid left – be careful, it can burn towards the end! Then bring the heat back up to full and fry the mixture again. Now line a plate with three sheets of kitchen roll (or similar), spread the mixture evenly, place kitchen roll over it, and carefully pat dry (I do it this way so I can get as much oil off as possible). Meanwhile, roll out the puff pastry and let it rise for 10-15 minutes. Then cut into slices about 1-2 cm wider than the ham. Then dust the puff pastry with flour so it’s not so sticky. Then run it through the pasta machine 2-3 times (depending on the desired thickness, always turn it a little thinner, don’t set it so thin right from the start; that was a problem for me anyway). The width will have almost not changed, but the length will have approximately quadrupled. Now handle the dough a little carefully, as it will tear easily. Now cover a baking sheet with foil and place the dough on it once, then place the ham on top, leaving about 2-3 cm free at the end of the ham. Then separate the dough (I do this with a pizza cutter). Now spread the mixture THINLY as directed, sprinkle with chili powder as needed, and fold it together. Please ensure that the mixture is as dry as possible, otherwise the pastry case can soak! IMPORTANT: Leave the edge free! If you’d like to try it with a piece of chili fruit, add the piece approximately in the first section. Lightly brush the “last piece” on the edge with water (so that The flour layer dissolves and it sticks better. Preheat the oven to 200 degrees Celsius. Separate the egg yolks from the egg whites and collect the egg yolk in a container. Mix well with a pastry brush and “thin” with 1 tablespoon of water and 1 tablespoon of milk. Now brush the tops of the dumplings well with the egg yolk and then place them in the oven for about 10-15 minutes (please check; if the surface turns brown, it’s done quickly). Then you can take the dumplings out of the oven and slide the second tray in. It’s a lot of work, but once you’ve bitten into ONE, you’ll quickly be annoyed that you only made 20. Personally, I think the combination of smoky, salty ham, the garlic flavor, a good spiciness, and the light aroma of red wine in the crispy dough is super-genius – and they taste fantastic cold too! Plus, the dumplings don’t puff up too much because the dough thickness has been reduced considerably. Depending on how thick and long the ham is and how thin you make the dough, the specified amount will be enough for about 24 pieces (4 rows of 3 hams per roll). It’s just something different, especially when you have visitors.