Serve hot with a crisp glass of cava, or an off-dry white like Torres Viña Esmeralda (a blend of Muscat of Alexandria and Gewürztraminer)
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Jamón Serrano, Mushroon and Cabra al Vino Cheese Pastry Medallions
Preparation
1. Defrost puff pastry according to package instructions (either slowly in a fridge overnight or at room temperature for two hours), ensuring it is not too hot or sticky to work with.
2. Pre-heat oven to 350°F (175°C). Prepare two cookie sheets by covering with parchment paper or a Silpat baking mat.
3. In a heavy-bottomed skillet, heat olive oil on medium heat. Add the shallots and stir for about 20 seconds, so that they infuse the oil.
4. Add the mushrooms, lightly coating them in the oil and cook until they release their liquid. Add the white wine, salt, pepper and thyme. Stir until the wine has cooked off/evaporated.
5. Set mushrooms aside in a bowl until cool.
6. Unroll one puff pastry sheet, leaving the parchment underneath, and evenly distribute half the mushrooms around the entire sheet. Add four jamón slices on top, evenly distributed.
7. Sprinkle with cheese, freshly cracked black pepper and a pinch of Spanish pimentón (paprika).
8. Roll up the puff pastry by using the parchment paper beneath the pastry as your guide. Cover with cling wrap and refrigerate until firm
.9. Repeat process with the second puff pastry sheet.
10. Once the pastry has set (about 60 mins), slice cross-wise into 12 medallions per roll.
11. Place each medallion flat on the lined cookie sheet (do not crowd them) and sprinkle a little more paprika on top of each.
12. Bake for 15-20 minutes until golden brown.
13. Serve hot.
Chef's Remark:
Puff pastry is the secondary star here to the delicious filling of salty Serrano ham, Cabra al Vino goat’s milk cheese and an off-dry, Spanish white wine. They are perfect appetizers, cocktail party snacks or can play a tasty part of your tapas spread.
Preparation by: Food and travel journalist, Mary Luz Mejia
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1,5 hour
- Ingredients to make 24 medallions:
- 2 Sheets of prepared butter puff pastry 20 x 25 cm.
- 1 shallot, finely diced
- 2 heaping cups ob baby cremini or white button mushrooms, thinly sliced
- 1 tbs Spanish olive oil
- 1 heaping teaspoon of fresh thyme, chopped
- 2 cups of Cabra al Vino cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon of black pepper
- 8 Slices of jamón serrano (long, paper thin slices)
- 1/4 cup of off-dry Spanish white wine
- 1/4 teaspoon of smoked Spanish Pimentón de La Vera
- Ingredients to make 24 medallions:
- 2 Sheets of prepared butter puff pastry 20 x 25 cm.
- 1 shallot, finely diced
- 2 heaping cups ob baby cremini or white button mushrooms, thinly sliced
- 1 tbs Spanish olive oil
- 1 heaping teaspoon of fresh thyme, chopped
- 2 cups of Cabra al Vino cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon of black pepper
- 8 Slices of jamón serrano (long, paper thin slices)
- 1/4 cup of off-dry Spanish white wine
- 1/4 teaspoon of smoked Spanish Pimentón de La Vera
- Ingredients to make 24 medallions:
- 2 Sheets of prepared butter puff pastry 20 x 25 cm.
- 1 shallot, finely diced
- 2 heaping cups ob baby cremini or white button mushrooms, thinly sliced
- 1 tbs Spanish olive oil
- 1 heaping teaspoon of fresh thyme, chopped
- 2 cups of Cabra al Vino cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon of black pepper
- 8 Slices of jamón serrano (long, paper thin slices)
- 1/4 cup of off-dry Spanish white wine
- 1/4 teaspoon of smoked Spanish Pimentón de La Vera
Wine match