Savoury puff pastry pockets in the Ninja® CombiHerzhafte Blätterteigtaschen a. d. Ninja® Combi

Name: Savoury puff pastry pockets in the Ninja® Combi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 1 packet of puff pastry; 100 g cooked ham; 150 g cheese; ½ pot of crème fraîche or cream cheese; Mixed herbs; Pepper; 1 egg

Savoury puff pastry pockets, sealed with egg white and baked.

20 min start to finish
Serves 8
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Bake Flour & dough Snack & starter

By Ulrike Behmer for Kochjunkie auf Reisen. Translated from German by Combi Recipes with machine help.

Set your Combi

SwitchAir Fry/HobAir Fry/Stovetop

Bake180°C355°F15minafter a 15-min preheat

Start to finish20 min5 min prep + 15 min cooking

ShelfBake tray

Water in the panNot given

You'll need

1 Pck. Blätterteig
100 g3½ oz Schinken, gekocht
150 g5½ oz Käse
½ Becher Crème fraîche oder Frischkäse
Kräuter, gemischt
Pfeffer
1 Ei

1 packet of puff pastry
100 g3½ oz cooked ham
150 g1⅓ cups5½ oz cheese
½ pot of crème fraîche or cream cheese
Mixed herbs
Pepper
1 egg

Method

First separate the egg (yolk for brushing, white for sealing), dice the ham and cheese (about 0.5 cm) and unroll the puff pastry.
Mix the diced ham, cheese, crème fraîche and herbs together.
Our step Season the ham and cheese mixture with a little pepper.
Spread a little of the mixture on one (square) piece of puff pastry (leave a border of about 2 cm).
Brush the border with egg white, lay a piece of puff pastry on top and press down with a fork from the inside out.
Brush with egg yolk.
Do the same with the rest of the puff pastry pockets.
Preheat the oven to /180°C355°F/Bake.
Our tip Put the pockets in the fridge while it heats up: puff pastry that goes in cold rises higher and keeps its shape.
Lay the puff pastry pockets on the baking tray and bake for on Bake.
Our tip Lift one with a spatula: they're done when puffed and deep golden underneath as well as on top. Pale pastry is still doughy inside.

Method

Zuerst Ei trennen (Eigelb zum bestreichen, Eiweiß zum Verkleben), Schinken und Käse würfeln (ca. 0,5 cm), Blätterteig aufrollen.
Gewürfelten Schinken, Käse, Crème fraiche und die Kräuter verrühren.
Our step Season the ham and cheese mixture with a little pepper.
Auf eine Scheibe Blätterteig (quadratisch) etwas von dem Gemisch verteilen (ca. 2 cm Rand Platz lassen).
Rand mit Eiweiß einstreichen, Blätterteigscheibe darauflegen und mit einer Gabel von innen nach außen festdrücken.
Mit Eigelb bepinseln.
Das Gleiche auch mit den restlichen Blätterteigtaschen machen.
Backofen auf ./ 180°C355°F / Bake vorheizen.
Our tip Put the pockets in the fridge while it heats up: puff pastry that goes in cold rises higher and keeps its shape.
Blätterteigtaschen auf Blech legen und . Bake backen.
Our tip Lift one with a spatula: they're done when puffed and deep golden underneath as well as on top. Pale pastry is still doughy inside.