Savory Puff Pastry Pockets
Ingredients
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1 tablespoon all-purpose flour
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1 sheet frozen puff pastry
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4 teaspoons mango chutney
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¼ cup grated Gruyere
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4 slices prosciutto
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1 large egg, lightly beaten
Tools
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measuring cups
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measuring spoons
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knife
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June Pan
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pastry brush
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fork
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spoon
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flip spatula
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rolling pin
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cooling rack
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June Oven
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silicone oven mitts
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Roll and portion pastry
Lightly dust your work surface with flour. Unfold the thawed sheet of puff pastry onto the floured surface, with the long side closest to you. Roll the pastry out into a 9”x 12” rectangle, with the 12” side closest to you. Slice the rectangle into quarters, so you have 4 rectangles.
1 sheet frozen puff pastry
rolling pin
knife
1 tablespoon all-purpose flour
measuring spoons
Add the fillings
On the right half of one rectangle, add one teaspoon of chutney. Spread to cover the right half of the pastry, leaving about a 1” border uncovered. Add 1 tablespoons shredded cheese on top of the chutney, and cover with 1 slice of prosciutto, keeping the 1” border bare. Repeat with the 3 remaining pastry pieces.
4 teaspoons mango chutney
¼ cup grated Gruyere
4 slices prosciutto
measuring cups
spoon
Egg wash and seal the pastries
Using a pastry brush, lightly brush a bit of egg along the bare border of each pastry. The egg wash will help seal the pastries. Working one portion at a time, fold the left side of the pastry over the right side with the fillings, like you were closing a book, and use your fingers to gently press and seal the pocket along the edges where you brushed the egg. Use the tines of a fork to firmly press and seal the pastries.
pastry brush
1 large egg, lightly beaten
fork
Transfer and egg wash the pastries
Gently transfer the pastry pockets to the June Pan. Lightly brush the entire outside of the pastry with egg wash. The egg wash will help the pastries brown. If desired, lightly score the top of the pastry in a decorative fashion, being careful not to cut through the pastry.
June Pan
Bake the pockets
Place the pan on the middle shelf of the oven. Bake the pastries 20 minutes, until they are puffed and golden brown. If necessary, follow on-screen instructions to continue cooking.
Cool slightly and serve
Remove the pan from the oven and place on a cooling rack or heat proof surface. Let cool slightly before serving and enjoying warm. The pastries are best served the day they’re baked, but can be kept airtight in the refrigerator for up to 2 days and reheated before serving.
cooling rack
silicone oven mitts
