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Summer Pastries 3-Ways

Jazz up your summer celebrations with these irresistible Summer Pastries 3-Ways, using D’Orsogna Australian Ham — available at Woolworths.

Ham and Asparagus Diamonds

Ingredients

1 frozen puff pastry sheet, thawed, cut into 4 equal squares 

8 slices (150g) mozzarella cheese

4 slices (100g) D'Orsogna Ham Off The Bone 

1 egg, lightly whisked 

8 small asparagus, ends trimmed, sliced in half horizontally

1 teaspoon white sesame seeds


Method

STEP 1: Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. 

STEP 2: Place 2 mozzarella slices in the centre of each pastry square and top with 1 slice D'Orsogna Ham slice. Taking one of the squares, fold one of the corners to the opposite corner. Leaving a 0.5cm border, cut ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Repeat with the remaining pastry squares.

STEP 3: Slice the remaining D'Orsogna Ham Honey Leg slices in half and place 2 pieces of ham on the centre of each pastry. 

STEP 4: Brush the pastry with the egg wash and press asparagus pieces around the edge of each pastry. Sprinkle the pastry with sesame seeds and carefully place pastries onto the prepared tray. 

STEP 5: Bake pastries for 20-25 minutes until pastry is golden brown and puffed and ham is crispy. Remove pastries from the oven and serve immediately.  

STEP 6: ENJOY!


Makes 4 pastries 

Christmas Stuffing & Ham Braids

Ingredients

1 frozen puff pastry sheet, thawed, cut into 4 equal squares 

¼ cup dry stuffing mix, plus extra 1 tablespoon  

1 tablespoon dried cranberries, finely chopped 

2 teaspoons fresh rosemary, finely chopped

130g cream cheese, softened 

8 slices (100g) D'Orsogna Ham Honey Leg Shaved, cut in half  

1 egg, lightly whisked 

1 tablespoon warm water

To Garnish

Fresh rosemary leaves, finely chopped 

Method

STEP 1: Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. 

STEP 2: In a small mixing bowl, combine the dry stuffing mix, dried cranberries, fresh rosemary and warm water. Add the cream cheese into the stuffing mixture and combine. 

STEP 3: Spread the cream cheese mixture in the centre of each pastry square leaving 2.5cm gap on both sides. Place 2 slices of D'Orsogna ham over the walnut cream cheese filling. 

STEP 4: Cut 1 cm-thick strips on each side and fold pastry strips over the ham to form a lattice. Brush the pastry with the egg wash and sprinkle with extra dry stuffing mix. 

STEP 4: Carefully place pastries onto the prepared tray and bake pastries for 20-25 minutes until pastry is golden brown and puffed. 

STEP 5: Garnish with rosemary.

STEP 6: ENJOY!


Makes 4 pastries 

Walnut, Ham & Cheese Squares

Ingredients

1 frozen puff pastry sheet, thawed, cut into 4 equal squares 

100g cream cheese, softened 

¼ cup walnuts, finely chopped 

1 tablespoon parsley leaves, finely chopped

8 slices (100g) D'Orsogna Ham Honey Leg Shaved 

1 egg, lightly whisked 


To Garnish

Parsley leaves, finely chopped

Method

STEP 1: Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. 

STEP 2: In a small mixing bowl, combine cream cheese, 2 tablespoons walnuts and parsley leaves. 

STEP 3: Leaving a 0.5cm border on each pastry square, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch. Evenly spread the cream cheese filling in the middle of each square, top with 2 slices of D'Orsogna Ham. Take one of the edge flaps and fold it towards the centre, laying over the ham. Repeat with the other flaps. Repeat with the remaining pastry squares. Brush pastries with egg wash and sprinkle the pastries with remaining walnuts.

STEP 4: Carefully place pastries onto the prepared tray and bake pastries for 20-25 minutes until pastry is golden brown and puffed. 

STEP 5: To serve sprinkle with parsley leaves. 

STEP 6: ENJOY!


Makes 4 pastries