Saturday, June 15, 2013

Prosciutto, Smoked Gouda, and Balsamic Onion Puff Pastry Pie

Are you a ham and cheese person?  I'm not.

I don't really like cold sandwiches.  I grew up with them, but they were definitely not on my "favorite" list.  In fact, I can still smell them and sort of want to gag inside.  These things happen.

However, maybe we can elevate the poor ham and cheese sandwich* to something more.  Let's use prosciutto and slices of smoked Gouda cheese.  Let's throw in some balsamic caramelized onions.  Finally, let's place all this between two layers of puff pastry slathered in whole grain mustard.  Let's do that.  Because we're grown folks and we can.

*If you happen to like plain ham and cheese sandwiches, I've got nothing but love for you.  It's just not my cup of tea.

Prosciutto, Smoked Gouda, and Balsamic Onion Puff Pastry Pie
adapted from Joy The Baker
makes 1 pie

  • 1 package (2 sheets) all-butter puff pastry, defrosted but still cold
  • 1 large egg, beaten
  • 1/4 cup whole grain mustard
  • 1/2 pound thinly sliced prosciutto
  • 1/4 cup balsamic caramelized onions
  • 1/4 - 1/2 lb smoked Gouda cheese, sliced (depending on how much cheese you like)

1) Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Set aside.

2) Unfold or unroll one sheet of puff pastry on a lightly floured surface.

3) Gently roll with a rolling pin until each side is increased by about 1/2-inch.  Place the pastry on the prepared baking sheet.

I know you didn't expect to see a perfectly rolled out square of puff pastry.
Haven't you been reading this blog long enough?

4) Brush pastry, from edge to edge with egg wash.  Reserve the rest of the egg wash for later.

5) Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry.

6) Layer on the prosciutto slices.

7) Top with the balsamic onions.

8) Top with the sliced cheese.

9) Gently roll out the second piece of puff pastry.  Layer on top of the ham and cheese pastry.

10) Press the edges together with your fingers.  Gently fold about 1/2-inch of the edges over, creating a thick crust.  Press with the tines of a fork.  Dip the fork in flour if the fork sticks to the puff pastry during pressing.

11) Brush with egg wash from edge to edge.  Use a sharp knife to cut a few venting holes through the top pastry.

12) Bake for 20 to 25 minutes or until puffed and golden brown.  Allow to cool for 10 minutes before serving.  Serve warm.

Folks, this is the ham and cheese that I have been waiting for.  I wish my kid self were here to enjoy it.  Actually, I'm pretty sure my kid self would still dislike this, but my adult self sure does appreciate it.  Nothing can go wrong when salty, crispy prosciutto, melted cheese, and sweet balsamic onions all attend the same flaky pastry party.  This pie made a nice mid-day snack for me and I pretty much ate half of this in one sitting.  Yeah, I said this was a snack.  By the way, this is a judgement-free zone, friends.  Just sayin'.


  1. This looks so good! Cold sandwiches are fine, but I can't resist a warm pastry crust and some melted Dofino Gouda cheese :) Especially now that it's fall!

    1. I just adore warm pastry. I can at least justify it as being semi-healthy when it's not in dessert form :)