Zucchini Brie And Prosciutto In Puff Pastry Purses Recipes

ZUCCHINI, BRIE AND PROSCIUTTO IN PUFF PASTRY PURSES

Steps:

• Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin.
• Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often.
• Cool slightly, then add the Parmesan and mix inches.
• Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use.
• Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang.
• Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do).
• Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven).
• Brush the purses lightly with the beaten egg, as this will help colour them golden.
• Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
• If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.

PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROSCIUTTO RECIPE

Steps:

• Preheat oven to 400 Melt 1 T butter in large skillet over medium-high heat. Add zucchini slices and garlic and saute until zucchini slices are tender, about 7 minutes. Cool slightly Mix in grated Parmesan cheese. Roll out each pastry sheet to 16x11 in rectangle. Cut five 5x5 in squares from each pastry sheet. Press each pastry square into 1/3 C muffin cup, leaving overhang Place 1/4 C zucchini mixture in each pastry lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie. Gather edges of puff pastry together and pich firmly at top, forming purses. Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices.