Each year, for as long as we can remember, our neighbors
Margarette and David have hosted an open house the Sunday before Christmas. The
entire neighborhood stops by for warm apple cider and a buffet of sweet and
savory bites. The one treat we always look forward to are Margarette’s little
deviled ham turnovers, so after many years I finally asked for the recipe. I am
so glad I did because not only are the ham tartlets wonderful, Margarette’s
pastry dough is now my go-to recipe for pies and cookies!
For a novice baker, this is the most forgiving dough to work
with. The cream cheese allows this pastry some elasticity, but still produces
tender and flaky results.
½ cup (1 stick) unsalted butter, room temperature
½ cup cream cheese, room temperature
1 cup flour, plus more for rolling out the dough
Pinch of salt
Process the butter and cream cheese together in a food
processor, electric mixer, or by hand to thoroughly combine.
Add the flour and salt. Process just until combined and the
dough holds together in a ball. Turn the dough out onto a well-floured surface.
Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap.
Refrigerate for at least 30 minutes before rolling out. If the dough is chilled
overnight, take it out 15 minutes before rolling out.
Rub flour all over a rolling pin. Working with one dough
disk at a time, place the disk on a clean, well-floured surface. Applying some
pressure with the rolling pin, roll gently from the center of the dough to the
top and bottom edges.
Rotate the disk and roll to the top and bottom edges again.
Re-flour the work surface and rolling pin, turn the dough over, and continue to
roll the dough from the center out to the edges. Turn over and roll again,
rotating the disk to ensure even rolling until the dough is about 12 inches in
diameter, thin but not transparent. Using a biscuit cutter (or an empty aluminum
can or juice glass), cut the dough into rounds for filling.
Devilish Filling:
½ cup (or 4.25 oz. can) deviled ham
½ teaspoon mayonnaise
½ teaspoon Dijon mustard
½ teaspoon hot paprika
Pinch dry mustard
Preheat oven to 400 degrees F. In a separate bowl, mix
together deviled ham, mayonnaise, mustard and paprika and stir until well
blended together. Place ½ to 1 teaspoon of filling on one side of each of the
dough rounds cut above.
Moisten the edge of the pastry with a finger dipped in a
little water, and then fold the empty half of the dough over the filling. Crimp
the edges together using the tines of a fork. Place on the prepared baking
sheet. Refrigerate while you make the remaining turnovers, putting each one on
the sheet as it is assembled.
Place a baking rack in the center of the oven. Brush each
turnover with a little milk or egg white if desired. Bake on the center oven
rack for 10 minutes. Reduce the oven temperature to 375 degrees F, and bake for
about 20 more minutes, or until golden brown. For even browning, rotate the
sheet from front to back halfway through baking.
Transfer the turnovers to a wire rack, and let them cool
slightly. Serve while they’re still warm.
4 comments:
Nice idea. Thanks for the freezing instructions too. Look forward to trying for holiday gatherings as appetizers.
The instructions start with putting butter, cream cheese and cream into the food processor, but doesn't call for the amount of cream. How much cream does it need?
I think it means that you should "cream" the cream cheese and butter together, that is, combine them thoroughly.
Hi, I'm over here from Maureen's blog. Such a nice recipe and perfect timing for holiday entertaining. I'll give it a try soon.
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