🍽️ Crispy Puff Pastry Wreath with Mushroom Filling and Ham

Name: Crispy Puff Pastry Wreath with Mushroom Filling and Ham
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 4 pcs.; garlic cloves 2 pcs.; mushrooms, brown 300 g; puff pastry 2 pcs.; olive oil 2 tbsp.; salt pinch; cheddar 150 g; baguette 100 g; cream cheese, plain 150 g; eggs 5 pcs.; pepper, mixed pinch; thyme, fresh 10 g; carrots 4 pcs.; Serrano ham 100 g

364 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 4 pcs.
garlic cloves 2 pcs.
mushrooms, brown 300 g
puff pastry 2 pcs.
olive oil 2 tbsp.
salt pinch
cheddar 150 g
baguette 100 g
cream cheese, plain 150 g
eggs 5 pcs.
pepper, mixed pinch
thyme, fresh 10 g
carrots 4 pcs.
Serrano ham 100 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Halve the onions and remove the skin.
3. Dice the onions finely.
4. Peel the garlic.
5. Dice the garlic finely.
6. Clean the mushrooms with a kitchen towel if necessary.
7. Slice the mushrooms thinly.
8. Roll out the puff pastry flat.
9. Cut a circle from the dough for the bottom of the baking pan.
10. Cut strips from the dough for the outer and inner rim.
11. Place the puff pastry into the pan.
12. Gently press the overlapping areas of the dough.
13. Place a coated pan on medium heat.
14. Heat some olive oil in the pan.
15. Add the mushrooms, onions, and garlic to the pan.
16. Season the mixture with a little salt.
17. Fry the vegetables vigorously for 5 to 10 minutes.
18. Transfer the fried mixture into a bowl.
19. Let the mixture cool down slightly.
20. Grate the cheddar cheese coarsely.
21. Cut the baguette into small cubes.
22. Add cream cheese, cheddar, eggs, and baguette cubes to the mushroom mixture.
23. Mix all ingredients well together.
24. Season the filling vigorously with salt and pepper.
25. Strip the thyme leaves from the stems.
26. Chop the thyme leaves coarsely.
27. Add the chopped thyme leaves to the filling.
28. Fill the mixture into the prepared baking pan.
29. Bake the wreath in the oven for approx. 45 minutes until golden brown.
30. Peel the carrots.
31. Put the carrots into boiling salted water.
32. Cook the carrots for approx. 10 minutes until tender but firm.
33. Remove the wreath from the oven.
34. Let the wreath cool down for approx. 15 minutes.
35. Top the cooled wreath with Serrano ham.
36. Garnish the wreath with the cooked carrots.

Nutrition per serving

kcal: 364
Protein: 19 g · Fett/Fat: 22 g · Carbs: 24 g