Italian Recipe - Prosciutto with Fontina Pastries

This Italian recipe is great for an appetizer, or finger food for the game.  Entertain your guests with these exqusite pastries.  They are squares of puff pastry which are filled with cheese and ham and must be eaten hot. 

Ingredients 

375g already rolled puff pastry 

Dijon mustard 

120g Fontina 

100g prosciutto crudo, sliced 

Dash of olive oil 

Parmesan (Grated) 

Italian Cooking

1. Cut the pastry in half and roll one piece very thinly into a rectangle roughly 40 x 30cm. 
   
2. Cut the pastry into two long rectangles. 
   
3. Spread each one with some of the mustard, about 1 and a half to two teaspoons on each rectangle. 
   
4. Slice half the cheese thin and cover half of each pastry rectangle with it, but make sure a gap is left round the edge. 
   
5. On top of that put the pieces of ham, but make sure enough room is left for the second piece of pastry. 
   
6. Brush the edges of the pastry with olive oil, then fold the empty halves overs the ham and cheese, and press down the edges to seal them. 
   
7. Transfer the two squarish parcels to a baking sheet and repeat with the other half of the pastry.
8. Refrigerate for about half and hour. 
   
9. Remove the pastries from the fridge and brush them with oil again a grate parmesan on them. 
10. Bake them in an oven which has been preheated to 225C/ Gas Mark 7 for 10 to 12 minutes, until they have slightly risen. 
    
11. Check that they are crisp underneath, but if they are not, turn them over and cook for a few minutes longer. 
    
12. Eat instantly, while the cheese is still warm. 
    

When finished, this Italian recipe can double as both a small meal, or an appetizer for your guests.  Enjoy this with your friends for a football game, or for your christmas party.