This is a deceptively easy tart to cook up for a winter’s evening supper
200g Cooked Denhay smoked gammon steak, cut into generous chunks
500g chilled shop-bought puff pastry
4 tbsp cranberry sauce (or jelly is fine
75g chopped nuts (chestnuts, pecans or walnuts)
1 Large free range egg
Black pepper for seasoning
Preparation time 15 minutes Cooking time 25 minutes Serves 4 people
Preheat your oven to 190oC. Line a thin baking tray with greaseproof paper.
Flour a large work surface and roll out the puff pastry into a rectangle approx. 20 x 30cm in size. Transfer onto the baking tray and score a line on the inside of the rectangle approx. 2cm from the edge.
Within the scored area of the puff pastry, spread the cranberry sauce and evenly place the chopped gammon and nuts. Separate the yolk and white of the egg and disguard the whites. Whisk up the yolk in a small dish and brush lightly on the edges of the pastry. Finally, season the topping slightly with a touch of freshly ground black pepper.
Bake in the oven for 25mins until the pastry edges are risen and golden.
This can be served with a light green salad hot or cold.
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.