Viking TV Recipe Ham & Gouda Pastry Wreath

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Ham and Gouda Pastry Wreath
Serves 5 to 6

For the filling
5½ oz /160g diced cold homecooked ham (diced small)
2 tbsp finely chopped shallots or red onion
2 oz/ 60g soft cream cheese
2 tsp chopped chives
¾ tsp smoked paprika
1 tbsp chopped parsley
2 tbsp chopped sundried tomatoes
1¾ fl oz / 50ml cold white sauce
2½ oz /70g diced gouda cheese (diced small)

Pepper, to season
11oz / 320g ready rolled puff pastry
Egg wash, to glaze
Sesame seeds, to decorate
Parsley and rocket leaves, to garnish

Make a template first – use a piece of parchment paper. Draw a 9 inch /23cm diameter circle and cut out the circle. Then draw a 5 inch / 12cm circle in the centre. Fold the circle in 8 and then cut on the folds until you reach the 5 inch /12cm circle. These triangles will flap over the filling to the other side.
Preheat the oven to 210°0C/fan 190°C/gas 5 OR 410°F/convection 375°F /gas 5.
To prepare the filling, add the cold diced cooked ham, shallots or red onion, cream cheese, chopped chives, paprika, parsley, sundried tomatoes, cold white sauce and diced gouda cheese to a bowl.
Season with black pepper and mix.
To assemble, unroll the pastry and place on a piece of parchment. You will need a large baking tray.
Place the template on the pastry and cut the outer circle with a sharp knife.
Cut along the triangle flap lines, ensure not to cut on the 5 inch / 12cm circle.
Brush the pastry lightly with egg wash.
Using 2 spoons, neat dollop filling 1 inch /2cm in from the outer circle and continue all the way around.
Fold the outer 1 inch /2cm edge over onto the filling
Take each triangle and gently place it over the filling, attaching to the outer circle.
Brush with egg wash all the way around and sprinkle over sesame seeds.
Bake for about 22 to 25 minutes or until golden and cooked.
Leave to set on the baking tray for 5 minutes before moving.
Decorate with rocket sprigs and parsley.

Serves 5 to 6

For the filling
5½ oz /160g diced cold homecooked ham (diced small)
2 tbsp finely chopped shallots or red onion
2 oz/ 60g soft cream cheese
2 tsp chopped chives
¾ tsp smoked paprika
1 tbsp chopped parsley
2 tbsp chopped sundried tomatoes
1¾ fl oz / 50ml cold white sauce
2½ oz /70g diced gouda cheese (diced small)

Pepper, to season
11oz / 320g ready rolled puff pastry
Egg wash, to glaze
Sesame seeds, to decorate
Parsley and rocket leaves, to garnish

Make a template first – use a piece of parchment paper. Draw a 9 inch /23cm diameter circle and cut out the circle. Then draw a 5 inch / 12cm circle in the centre. Fold the circle in 8 and then cut on the folds until you reach the 5 inch /12cm circle. These triangles will flap over the filling to the other side.
Preheat the oven to 210°0C/fan 190°C/gas 5 OR 410°F/convection 375°F /gas 5.
To prepare the filling, add the cold diced cooked ham, shallots or red onion, cream cheese, chopped chives, paprika, parsley, sundried tomatoes, cold white sauce and diced gouda cheese to a bowl.
Season with black pepper and mix.
To assemble, unroll the pastry and place on a piece of parchment. You will need a large baking tray.
Place the template on the pastry and cut the outer circle with a sharp knife.
Cut along the triangle flap lines, ensure not to cut on the 5 inch / 12cm circle.
Brush the pastry lightly with egg wash.
Using 2 spoons, neat dollop filling 1 inch /2cm in from the outer circle and continue all the way around.
Fold the outer 1 inch /2cm edge over onto the filling
Take each triangle and gently place it over the filling, attaching to the outer circle.
Brush with egg wash all the way around and sprinkle over sesame seeds.
Bake for about 22 to 25 minutes or until golden and cooked.
Leave to set on the baking tray for 5 minutes before moving.
Decorate with rocket sprigs and parsley.

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