Medlock Ames Prosciutto and Gruyere Pastries

Sometimes it is easy to overlook the simplest of pleasures in favor of more challenging or complex dishes. However, when we were thinking of what to eat (what not to eat!) with the 2004 RED it struck us that some classic and simple bistro fare would not only warm the soul but be quick, tasty and easy. In fact, we’ve been rustling up a few batches of these treats in our new kitchen just to prove how quick and simple they are so there are no excuses for not having a go yourself.

These pastries are super thin but pack a deeply savory punch. The richness of the pastry, cheese and ham combination is wonderful and has the same warming and comforting effect as the RED. Gobble these up hot – straight out of the oven if you dare. We’ve experimented with some of our own cured meats as well as the addition of pickled peppers from the garden. Very nice. Another delightful side effect of these comestibles is that they serve as the perfect excuse to visit your local cheese merchant in search of some goods!

• A good handful of freshly grated Parmigiano Reggiano
• Splash of olive oil (we used our own)
• Half a pound of Prosciutto - sliced thicker than usual
• Half a pound of Fontina, Gruyere or another good melting cheese
• Dijon mustard (we tried some local Mendocino hot mustard too)
• One pound of ready rolled puff pastry

Take the pastry and roll into very thin rectangular pieces, approximately 12” by 5” or a long thin shape. Spread each one with a good amount of mustard – a large tablespoon should work well. Then, take the thinly sliced cheese and cover one half of each rectangle taking care to leave a little gap between the cheese and the edge of the pastry. The ham, pickles or whatever other goodies you care for go on top of the cheese. I like to sprinkle some good quality salt and black pepper before closing the parcels up. Next, brush the edges with the olive oil and then fold the naked halves of pastry over on top of the layers of goodness and press down the edges to seal it all in a pastry envelope. The parcels don’t have to look perfect but it helps to have the edges sealed nicely. Feel free to tuck the edges under the parcels to help seal the envelope. Once you have finished making the parcels, place them in the refrigerator for an hour just to chill them down. This will help them to hold their shape during cooking.

Finally, brush the pastries with a little oil and sprinkle the Parmigiano on top (liberally sounds like a good idea) before baking in an oven at 375¢ªF for 10 or 12 minutes until they have risen slightly and taken on a glow. If one side is not as crisp as the other then you can flip them over for a few minutes longer to create a nice shell all the way around. These hot, intense and decadent little parcels are delicious. Enjoy with friends and the 2004 RED.