French-style ham and brie in pastry
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 24 snacks
Complexity: easily
Quantity: 24 snacks
These bite-sized appetizers are perfect for house parties, cocktail parties, or simply watching the game with a beer. Despite their size, these crumbles are packed with the rich flavors of ham, creamy Brie, and caramelized onions. Making them is easier if you use ready-made croissant puff pastry. Cut it into small triangles and wrap the filling around them. Garnish each mini croissant with a sprinkle of caramelized onion. Dip them in Dijon mustard and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp unsalted butter
- 1 tbsp. vegetable oil
- 1 large onion, finely chopped
- 2 tsp chopped fresh thyme
- 8 slices cooked ham, about 0.15 cm thick (about 250 g)
- 90 g of Brie cheese, rind removed
- 220 g of croissant dough
- Dijon mustard, for serving
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Cooking the dish according to the recipe:
- In a medium skillet, heat the butter and vegetable oil over medium heat. Add the onion, thyme, 1/2 tablespoon of salt, and a pinch of ground black pepper and cook, stirring occasionally, until the onion is very soft and caramelized, about 15 minutes. Increase the heat slightly and cook until golden brown, about 5 minutes more. Transfer the onion to a small bowl to cool completely.
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- Cut each slice of ham into 3 strips approximately 5 x 12 cm in size. Cut the brie cheese into 24 pieces approximately 0.5 x 2.5 cm in size. Top each strip of ham with 1/4 teaspoon of caramelized onion and 1 piece of brie cheese and roll tightly.
- Divide the croissant dough along the perforations into 8 triangles. Cut each triangle into 3 long, thin triangles (24 total). Place 1 ham roll on the tip of the triangle, roll it up, and place the ham, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls.
- Top each roll with about 1/8 teaspoon of the remaining caramelized onions. Bake until golden brown and cooked through, 25-30 minutes. Serve warm with Dijon mustard for dipping.
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