Mozzarella and Prosciutto Turnovers Recipe

An elegant appetizer for your next Holiday party!


Ingredients
½ Pkg (250g) Puff Pastry
¼ cup (40g) shredded mozzarella
¼ cup (40g / about 3 slices) minced prosciutto
2 Tbsp (15 mL) chopped flat-leaf parsley
Freshly ground black pepper
1 egg well beaten


Method:
Makes 16 puffs

Preheat to 375ºF (190ºC)

Roll the pastry out into a 10x10" square. (if using a block of dough - slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested). Use a floured, round, 2½" cutter to cut out the dough into 16 rounds.

Arrange the dough rounds on parchment lined baking pans, about 1" apart. Stir together the cheese, ham, parsley and pepper.
Brush each round with egg wash and divide the filling evenly between rounds. Fold the rounds in half over the filling and seal the edges well with your fingers. Seal again with the tines of a fork.

(You can at this point cover the turnovers and refrigerate them for up to a day cooking them just 30 minutes before serving.)

Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're golden brown and crisp. Serve warm.

You can refrigerate or freeze leftovers and reheat at 350ºF (180ºC) for about 10 minutes before serving.