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These ham and cheese hand pies are the ideal savory hand pie for a meal or simply a fun snack because they are created with ham and brie.
However, dinner was in an excellent restaurant with a fair price! Except for those portable ham and cheese tarts, the actual main course was nothing noteworthy. They were distinct from others. And to be really honest, the ones I cooked at home were probably superior to the ones from the restaurant. Absolutely worth every calorie!
It’s a lot of fun to serve and enjoy these ham and brie pop tarts. The use of mustard in the crust provides the pastry a mild bite without overpowering the hand pie, making it the ideal savory pop tart for a light dinner or snack. If you want to give the sandwich a little more heat, you may serve it with extra mustard.
Ingredients \sCrust 1 3/4 cup (245 g) universal flour Baking powder, two teaspoons 1/2 kosher salt spoon 1/2 cup (115 g or 1 stick) cold, unsalted butter Mustard, 1 1/2 tablespoon 5-7 tablespoons of cold water
Filling Sliced deli ham, 5 ounces (140 g) of brie, and 2 tablespoons of chives, divided into 8 ounces (225 g) total 1 teaspoon of pepper, freshly cracked 1 kosher salt teaspoon
In order to assemble, beat 1 egg with 1 tablespoon of cold water.
1. In a medium-sized basin, combine the flour, baking powder, and salt to make the crust. Use a balloon whisk to combine the ingredients. Sprinkle the dry ingredients with the butter, which has been cut into 1/2-inch pieces. Then, using your palms and fingers, pound the butter into thin slivers, breaking them up as you go. First, mix the butter in the flour.
2. After breaking and flattening the butter into pea-sized pieces, combine the mustard and 5 tablespoons of cold water. Pour the mixture over the dry ingredients. Use a fork toss, then mix in the water with your hands. Work the ingredients together until they begin to stick. 1 spoonful at a time.
Until a dough develops, add additional water, 1 tablespoon at a time.
3. As soon as a dough ball has formed, put it on a sheet of plastic wrap and press it into a disk that is approximately one inch thick. Refrigerate for an hour, or until the dough is solid, after tightly wrapping in plastic wrap.
4. Once the dough has had time to cool, preheat the oven to 400 degrees. Silpats or parchment paper should be used to line 2 baking sheets. Place the cold dough on a large, clean surface that has been liberally dusted with flour. To make a 16-inch square, roll out the dough. To create 8 × 8-inch squares, cut the square into four parts.
5. Cover one side of each square with 1/4 of the ham and brie, leaving roughly a 1-inch border on the three nearest edges. Over the brie and ham, add 1/4 teaspoon each of pepper and salt and 1 teaspoon of chives.
One of the squares should include the ham and cheese. 6. After eggwashing the dough’s edges, fold the pastry dough’s empty side over the ham and brie. If necessary, trim the edges before using a fork to completely seal them. Place the tart on the prepared baking sheet and add extra egg wash to the pastry’s top. Repeat with the other three dough squares. Per baking sheet, arrange two tarts.
Before sealing, apply egg wash all over the ham and brie.
7. After 15 minutes of baking, flip and 180-degree-turn the baking sheets. Bake the crust for a further 10 to 15 minutes, or until golden brown. After letting the tart set for 10 minutes on the baking sheet, transfer it to a wire cooling rack using a big spatula. Serve the tart warm or at room temperature and top with any remaining chives. If desired, serve with more mustard.