Petisco fácil de massa folhada

Ingredientes

• 2 sheets puff pastry (thawed)
• 1/2 cup tomato passata
• 2 tablespoon olive oil divided
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1-3 pinches salt
• 1/2 cup freshly grated parmigiano
• 3-5 slices prosciutto di parma or cooked ham
• 1 cup shredded firm mozzarella or fontina cheese

Modo de preparo

1. 1

   Roll out the puff pastry, place one roll on a parchment paper lined baking sheet.

2. 2

   In a small bowl whisk together the passata, 1 tablespoon of olive oil, oregano, basil and the salt. Leave a ¼ inch boarder around the edge and spread half the puff pastry with the sauce, sprinkle with the grated parmigiano. On the other half, brush with 1 tablespoon of olive oil, top with the prosciutto or ham. Sprinkle the shredded mozzarella/fontina over both fillings.

3. 3

   Place the second puff pastry on top and gently press. Gently press to seal the edges. Chill for 20-30 minutes.

4. 4

   Pre-heat the oven to 375F/190C.

5. 5

   Cut strips one inch wide lengthwise and widthwise, creating one inch squares. Brush the top with milk and bake 20-25 minutes or until golden. Serve warm. Enjoy!