- 150g shaved leg ham, thinly sliced
- 150g (3/4 cup) finely chopped pineapple
- 70g (1/3 cup) semi-dried tomatoes, coarsely chopped
- 40g (1/2 cup) coarsely grated cheddar
- 1/2 small red onion, finely chopped
- 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
- 1 egg, lightly whisked
- 1 teaspoon sesame seeds
- Mixed salad leaves, to serve
- Step 1Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the ham, pineapple, tomato, cheddar and onion in a large bowl.
- Step 2Cut each pastry sheet into 2 rectangles, 1 slightly larger than the other. Place the smaller pastry rectangles on the lined tray. Top with the ham mixture, leaving a 1cm border around the edges. Brush the edges lightly with the egg.
- Step 3Gently fold the larger pastry rectangles in half lengthways. Use a sharp knife to make diagonal cuts, 1cm apart, along the folded edges. Carefully open the pastry and place over the filling. Press the edges with a fork to seal. Brush the pastry lightly with egg and sprinkle over the sesame seeds. Bake in oven for 20 minutes or until puffed and golden.
- Step 4Cut into slices and serve with mixed salad leaves.
- Low carb
- Lower gi
Freezing tip: Cool at the end of step 3. Place on a baking tray in the freezer for 2 hours or until partially frozen. Wrap in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to six months. To reheat, preheat oven to 220°C. Place the frozen jalousie on a baking tray lined with non-stick baking paper. Bake until heated through. Tip: Buy enough shaved leg ham for this recipe and to use in sandwiches during the week. Store in an airtight container in the fridge for up to three days. ((( Variatons ))) Cheese puffs with prawns & spinach salad: Omit the ham, pineapple, tomato, egg, sesame seeds and salad leaves. Reduce pastry to 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed, cut into 4 squares. Top pastry with cheddar, leaving a 1cm border. Bake for 10-12 minutes or until puffed and golden. Heat 1 tbs olive oil in a frying pan over high heat. Cook 400g (about 20) peeled green prawns for 3-4 minutes or until prawns curl and change colour. Combine onion and 100g baby spinach in a bowl. Divide pastry among serving plates. Top with prawns and spinach mixture. Drizzle over sweet chilli sauce. Smoked salmon & tomato pizzettes: Omit ham, pineapple, egg, sesame seeds and salad leaves. Replace tomatoes with 4 egg tomatoes, thinly sliced. Replace cheddar with 55g (1/2 cup) coarsely grated mozzarella. Cut four 14cm discs from pastry. Top with tomato, slightly overlapping, leaving a 1cm border. Combine mozzarella and 1 garlic clove, crushed, in a bowl. Sprinkle over tomato. Bake for 10-15 minutes or until golden and puffed. Combine onion, 100g baby rocket leaves, 1 tbs olive oil, 2 tsp balsamic vinegar and a pinch of sugar in a bowl. Top pizzettes with rocket mixture and smoked salmon to serve. Cranberry chicken spirals: Omit pineapple and tomatoes. Replace ham with 300g chicken mince. Reduce pastry to 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed. Line a baking tray with non-stick baking paper. Combine the mince, cheddar, onion, egg, sesame seeds and 45g (1/2 cup) dry stuffing mix in a bowl. Spread over the pastry, leaving a 1cm border. Spoon 2 tbs cranberry sauce along 1 edge. Roll up to enclose. Place on a chopping board. Cut crossways into 8 slices. Place, cut-side up, on the lined tray. Bake for 20 minutes until golden. Serve with mixed salad leaves.
- Author: Kathy Knudson
- Image credit: Steve Brown
- Publication: Australian Good Taste