Barefoot Contessa Puff Pastry Recipes

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HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)



Ham and Cheese in Puff Pastry ( Barefoot Contessa) image

Make and share this Ham and Cheese in Puff Pastry ( Barefoot Contessa) recipe from Food.com.

Provided by Redrum36

Categories     High In...

Time 20m

Yield 1 puff pastry, 6 serving(s)

Number Of Ingredients 6

1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 lb black forest ham, sliced
1/2 lb swiss gruyere cheese, sliced
1 egg, beaten with
1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.
  • Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
  • Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
  • Bake for 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

BAREFOOT CONTESSA'S PERFECT PIE CRUST



Barefoot Contessa's Perfect Pie Crust image

From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.

Provided by Juenessa

Categories     Dessert

Time 20m

Yield 2 10-inch pie crusts

Number Of Ingredients 6

12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 -8 tablespoons ice water (about 1/2 cup)

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture.
  • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  • Add the butter and shortening.
  • Pulse 8 to 12 times, until the butter is the size of peas.
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half.
  • Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  • Fold the dough in half, place in a pie pan, and unfold to fit the pan.
  • Repeat with the top crust.
  • **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
  • ***Cook time does not include 30 minute refrigeration time.

Nutrition Facts : Calories 1619.5, Fat 105.1, SaturatedFat 53.9, Cholesterol 183.2, Sodium 886.6, Carbohydrate 149.4, Fiber 5.1, Sugar 6.8, Protein 20.1

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