Easter ham-horseradish puff pastry wreath
Ham and horseradish are inevitable elements of Easter in Hungary. The following recipe combines these two main ingredients in a savory puff pastry wreath. The wreath’s decoration isn’t as difficult as it may seem, it doesn’t require any handiness.
- 500 g (~17 2/3 oz) puff pastry (store-bought or homemade)
- 2-3 heaping tbsp sour cream
- 2 tbsp prepared horseradish
- salt and pepper to taste
- 150 g (~5 1/3 oz) smoked, boiled ham, ground or cut into tiny cubes
- 150 g (~5 1/3 oz) grated cheese, semi-hard
- 1 egg
- sesame seeds
Line a baking sheet with parchment paper, and preheat the oven to 200°C / 392°F.
On a floured surface roll out the puff pastry into a 40×50 cm / 15×19 inch oblong. Cut the top one third of the dough into 2 cm / 3/4 inch wide strips. Combine sour cream, prepared horseradish, salt and pepper, and spread the mixture on the two-thirds of the rectangle. Scatter the ham all over it, then cover with grated cheese.
Roll up the dough, place it on the prepared baking sheet and curve into a wreath. Stick the ends by pressing them together. Brush the top with beaten egg and sprinkle sesame seeds over it. Bake the pastry for 25-30 minutes or until golden brown.