Soppressata & Cheese Pastry Bake

If you've read the blog, you know that my neighbors and I have "Friday Appetizers for Dinner" most Friday nights.  This past Friday was no exception, so we held it again!  I made a puff pastry dish that I found here.  While I think it was good, it could use a little more "kick" next time.  I'm thinking of adding a sauce that we found at a restaurant on the Sassafras River (Rockfish Johnnie's Spice Sauce) and I think that will do the trick!  I wish I had a good picture of the appetizer but that will have to be posted next time I make it!

The one thing I'll mention is to be sure you thaw the puff pastry sheets in advance of when you actually want to start cooking!  :-)  (I obviously failed to notice that part of the instructions the first time!)


Ingredients:

• 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
• 2 tablespoons Dijon mustard
• 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
• 6 ounces Gruyere cheese, grated
• 1 egg beaten with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm