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Pineapple, ham & tomato jalousie

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 150g shaved leg ham, thinly sliced
  • 150g (3/4 cup) finely chopped pineapple
  • 70g (1/3 cup) semi-dried tomatoes, coarsely chopped
  • 40g (1/2 cup) coarsely grated cheddar
  • 1/2 small red onion, finely chopped
  • 2 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 1 egg, lightly whisked
  • 1 teaspoon sesame seeds
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the ham, pineapple, tomato, cheddar and onion in a large bowl.
  • 2
    Cut each pastry sheet into 2 rectangles, 1 slightly larger than the other. Place the smaller pastry rectangles on the lined tray. Top with the ham mixture, leaving a 1cm border around the edges. Brush the edges lightly with the egg.
  • 3
    Gently fold the larger pastry rectangles in half lengthways. Use a sharp knife to make diagonal cuts, 1cm apart, along the folded edges. Carefully open the pastry and place over the filling. Press the edges with a fork to seal. Brush the pastry lightly with egg and sprinkle over the sesame seeds. Bake in oven for 20 minutes or until puffed and golden.
  • 4
    Cut into slices and serve with mixed salad leaves.

Source: taste.com.au


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