"Pastel" Cheese And Ham

Ananás e Hortelã

When you grate parmesan cheese and bake it, the cheese melts to form a delicate wafer-thin crisp that's a savory snack or, when a toothpick is added as a holder, a whimsical cocktail nibble. Poppy seeds and a mixture of white and black sesame seeds are added here for more flavor, texture, and eye appeal. You'll need a thin spatula, preferably an offset spatula, and a careful hand to remove the cheese pops from the baking sheet; lining the sheet with parchment is essential, too.


  • 200 grams all purpose flour (type 65 and unleavened)
  • 100 milliliters water
  • 1 olive oil
  • 1 pinch salt
  • 1 egg yolk (for brushing)
  • ketchup (or tomato paste to taste)
  • dried oregano (to taste)
  • 6 Flemish cheese slices
  • 6 slices ham


  1. In a bowl, place the flour and salt.
  2. Make a well in the flour and add the water and olive oil and slowly stir from the inside out, until a smooth dough forms. Sprinkle a work surface with flour and knead the dough a little.
  3. Roll the dough into a circle. Brush with ketchup or tomato paste, leaving an edge.
  4. Sprinkle with oregano.
  5. On one half of the circle, arrange the slices of cheese and ham interspersed to taste. Fold the other half over the toppings and press with fingertips to seal.
  6. Brush with egg yolk.
  7. Bake in preheated oven at 350ºF, for about 20-25 minutes or until golden
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