Recipe for Speck and Fontina Pouches with Corn
Speck and Fontina with Corn Pockets are a delicious appetizer or main course, perfect to serve with a fresh mixed salad. The Tyrolean speck and spicy Fontina cheese combine with sweet corn in an irresistible mix of flavors, wrapped in crispy puff pastry. A touch of fresh thyme or chopped rosemary adds a rustic and elegant aroma to this must-try recipe.
Ingredients
- 1 Frozen Puff Pastry Sheet Puff Pastry Frozen Roll
- 100 g of Flavorful Tyrolean Speck Speck Tyrolean Very Tasty
- 200 g of Spicy Fontina Cheese Fontina Spicy Cheese
- 1 Pack of Sweet Corn Corn Sweet Pack
Instructions
- Start by thawing the puff pastry roll, then roll it out to a thickness of about 2-3 mm.
- Using a pastry cutter or a large glass, cut out discs from the pastry with a diameter of about 15 cm.
- Finely slice the fontina cheese and chop the speck into small pieces. Make sure to drain the corn well to remove excess water.
- Place some of the sliced fontina, chopped speck, and well-drained corn on half of each disc.
- Fold the discs in half, as if making a calzone, and seal the edges by pressing with your fingers or folding them slightly over themselves to prevent the filling from leaking during cooking.
- Whisk the egg white until stiff peaks form and delicately brush the surface of the pouches to give them a crispy golden brown finish once baked.
- Place the pouches on a baking sheet lined with parchment paper and bake in a preheated oven at 150 degrees Celsius for about 15 minutes or until golden brown.
Notes
To add an original touch to the recipe, try adding some fresh thyme leaves or chopped rosemary to the filling of the pouches before baking. These aromatic herbs pair perfectly with the speck and fontina, giving the dish a rustic and elegant note.