Zucchini, Brie and Prosciutto in Puff Pastry Purses

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READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons olive oil (or use butter)
  • 5
    cups zucchini, young, sliced
  • 7
    garlic cloves, finely chopped and crushed with a knife blade
  • 12
    cup parmesan cheese, freshly grated
  • 1
    teaspoon black pepper, coarsely ground
  • 17
    ounces puff pastry (2 sheets)
  • 10
    brie cubes, each about 1 inch square
  • 10
    slices prosciutto, thinly sliced (or other quality ham like Black Forest)
  • 1
    egg, beaten (add 1 tablespoon milk to stretch)
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DIRECTIONS

  • 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.
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