Cook Time: 20 Minutes
Preheat oven to 425 degrees F. Lay out the pastry sheets and let thaw slightly. Line a sheet tray with parchment and set aside. Finely chop or grate ham and olives. Place the ham and olives in a bowl with the toasted pine nuts. In a small bowl, whip the egg and the milk to make an egg wash. To assemble the pastries, one by one, brush each pastry sheet with the egg wash. Sprinkle the sheets with freshly ground pepper. Top with the ham, olive and pine nut mixture. Press the filling down gently into the dough. Roll up both short ends of the pastry sheets so they meet in the middle. Brush the seam where they meet with the egg wash. With a sharp knife, cut the rolled sheets into slices 3/4" thick. Place the pastries on the parchment lined baking sheet leaving a bit of space between each. Bake for 20 minutes until golden brown. Serve warm or cold. Yields 2 Dozen.
Recipe and photo by Smithfield.
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This was such a quick and fun recipe. The olives frightened me at first, but I trust Paula. Delicious, and were gone as soon as I took them out of the oven.