I’m always coming across new food challenges to participate in. It helps me be keep my recipes varied, because I get new ideas of things to make! In my internet sleuthing, I found The Pastry Challenge. The idea of the Pastry Challenge is to make a pastry item that meets the monthly theme. This month’s theme was anything, which really is a nice way to start this since I haven’t been doing much baking lately.
I decided to use the first time back into pastry baking to be a dinner item – this is a shortcrust wrapped up with ham, arugula, mustard, and parmesan cheese. It was a great choice. I added just a bit too much water to the dough, but all-in-all, delicious!
Ham and Arugula Shortcrust Rolls
1 cup flour
1/8 tsp red chili powder
1/8 tsp kosher salt
1/ 8 tsp ground black pepper
4 tbsp unsalted butter, chilled and cut into cubes
1 tbsp + 1 1/2 tsp parmesan cheese
1 egg yolk
3 tbsp ice water
2 tbsp honey mustard
5 slices honey ham
1/3 cup arugula
- Sift the flour, chili powder, salt, and pepper together. Put into a food processor and pulse several times.
- Add the butter and pulse into a course meal is formed.
- Add the 1 1/2 tsp cheese and pulse several times.
- Add the egg and pulse several times.
- Add the water 1 tbsp at a time and pulse until the dough comes together.
- Shape into a ball and wrap in seran wrap. Refrigerate for half hour.
- Roll out the dough on a floured surface. Smear with mustard. Top with ham, arugula, and 1 tbsp parmesan.
- Roll into a wrap, starting on the long side.
- Put in the refrigerator for 45 minutes.
- Preheat oven to 375. Cut the dough into slices. Place on a baking sheet. Bake for 15 minutes.
* makes about 9 rolls