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Title: Turkey (Or Ham) with Cheese in Puff Pastry
Categories: Restaurant Inn Tavern Blank
Yield: 8 Servings
| 2 | Squares frozen puff pastry, partially thawed, | |
| Square 10-inches | ||
| 2 | tb | Dijon mustard |
| 1/2 | lb | Turkey, thinly sliced |
| 1 1/2 | c | Swiss cheese, grated |
| 1 | Egg, beaten |
COOK'S NOTE: Ham and honey mustard can be substituted for turkey and Dijon mustard.
Preheat oven to 350 degrees.
Spread top of one pastry sheet with mustard. Layer turkey slices followed by a layer of grated cheese. Place other pastry sheet on top. Crimp edges together using a fork dipped in cold water. make sure edges are well-sealed.
Brush top with beaten eggs. Cut vent holes in top of pastry dough. Place on lightly greased cookie sheet and back a oven for approximately 35 minutes or until pastry is puffy and golden brown. Serve hot or at room temperature.
Yield 6 to 8 servings or 16 hors d'oeuvre squares.
Note: Served at the Pittock Mansion Gate Lodge. Mansion is often seen in movies and on TV when needed for exterior shot of wealthy estate. Mansion sits a top the west hills of Portland, Oregon. Was home to owner of Oregonian Newspaper.
Typos by Brenda Adams >From Portland’s Palette, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon, 1992
This is that gorgeous cookbook (displayed with pride in every cooking/food
related store here in Portland) with the watercolors of Portland scenes
throughout. The cover has watercolor of Portland’s Rose Garden with view of
Mount Hood off in the distance. (The Rose Garden does, actually, have a
gorgeous view of Mount Hood.) Every cook here, I think, longs for this
book. I finally could stand it no more, and bought it--$19.95. It’s the
kind of book that you see displayed in model kitchens--so pretty, so
special to us in Portland. Recipe by: Pittock Mansion Gate Lodge, Portland,
Oregon