John Myers
Ingredients for 1 servings:
- 3 packs of puff pastry from the refrigerated section (roll)
- 400 g crème fraîche
- 3 packs of cheese (Edam or Emmental), grated
- 3 eggs
- 3 packs of cooked ham
- salt and pepper
- nutmeg
- Herbs (salad herbs)
- possibly Parmesan
- possibly chili powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Puff pastry with ham, cheese, crème fraîche and herbs.
Roll out the puff pastry. Place one package of ham slices on each sheet of puff pastry. Mix the crème fraîche, cheese, eggs, spices, and herbs in a bowl (spices and herbs to taste). Simply spread 1/3 of the mixture evenly on each sheet of puff pastry with a fork. Now fold the filled puff pastry sheets in from the long sides, from the top and bottom, to the middle. Then fold the whole thing in half again. The whole thing should now form a long roll. Now simply cut the roll into many slices with a sharp knife. I always cut them slightly thinner than 1 cm. Simply place the unbaked pig’s ears on a baking sheet or rack in the oven preheated to 180-200°C with baking paper. When they are lightly browned, remove them, let them cool slightly, and enjoy. For a stronger flavor, you can also add Parmesan cheese or chili powder to the crème fraîche mixture. It also works very well to simply stack the sliced pieces in a Tupperware container with baking paper in between and freeze them. If you have unexpected guests, simply take as many pig ears from the container as you need. Frozen them and put them in the oven, and after a short baking time, you’ve conjured up a snack in no time.
Facebook Comments