Mushroom-Ham Puff Pastry – Crispy, Creamy & Irresistible – Page 2

1. Prepare the filling:
Heat olive oil in a large pan over medium heat. Sauté the onion or shallot until translucent.

Add mushrooms and cook until all the liquid has evaporated. Season lightly with salt.

Stir in the ham and cook for a few more minutes.

Add butter, sprinkle with flour, and stir to coat everything evenly.

Gradually pour in the warm milk, stirring constantly to create a smooth sauce.

Remove from heat, then stir in the grated cheese, parsley, pepper, and nutmeg (if using).

Let the filling cool slightly before assembling.

2. Assemble & bake the puff pastry braid:
Preheat oven to 200°C (convection / fan).

Roll out the puff pastry on a baking sheet lined with parchment paper.

Spread the filling down the center of the dough, leaving edges free.

Cut diagonal strips along the sides of the pastry (see visual reference if available).

Fold the ends in, then cross the strips over the filling to create a braid-like pattern.

Brush the top with the egg yolk-water mixture.

Bake for 25–30 minutes, or until the pastry is golden brown and crisp.

👨‍🍳 Chef’s Tips:
Swap the ham for cooked chicken breast, leftover roast meat, or a vegetarian version with spinach.

Cheese matters – try a mix of Gruyère and Parmesan for extra flavor.

For a richer result, add a spoonful of crème fraîche to the filling.