Soppressata with Cheese in Puff Pastry

AmateurKitchen's picture

Nov. 02, 2012

This first course recipe can best be described as a grown up ham and cheese sandwich. With the creamy and nuttiness of the gruyere cheese, spiciness of the soppressata (Italian salami) and the flakiness of the puff pastry is sure to be a success.


Puff pastry sheet 2 , thawed
Dijon mustard 2 Tablespoon
Soppressata 150 Gram (10
Gruyere cheese 6 Ounce , grated
Eggs 1 , beaten



1. Preheat oven to 450 degree F.

2. Lightly flour the work surface and lay a puff pastry sheet on it.

3. Spread Dijon mustard evenly over top, leaving one inch border on all sides.

4. Top it evenly with salami.

5. Sprinkle cheese on top of soppressata.

6. With brush apply beaten egg along the borders.

7. Place the other pastry sheet directly on top. Press, and seal the edges.

8. Brush egg all over the puff pastry.

9. Line a baking sheet with parchment paper and place pastry on it.

10. Make slits over the top for the steam to escape.


11. Pop it in oven, and bake for 20-25 minutes or until golden brown.

12. Remove from oven, and allow the pastry to cool for a few minutes.


13. Cut it into pieces and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 569Calories from Fat 362

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 927 mg38.63%

Total Carbohydrates 30 g10%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet