I now know how ancient this recipe is. It is from a Pepperidge Farm package, but vol au vent shells. I suspect, before PF made sheets.
So the instruction is to roll the shells together, so no thickness stated other than what was based on the thickness of the shells. Anyway, you can guess. Not too thick, given that there is an upper and lower, but the weight will dictate.
This was one of the hors d'oeuvre I made at a Christmas Eve open house in the Caribbean where many of our neighbours were European. One Paris fellow got quite excited when he bit into it and remarked that it was like the Nicoise pissaladiere. He also had a home in Cannes so this was quite common to him. I was pleased he was pleased.
The real Nicoise version (although there are many) is normally a flatbread, dressed on top with lots of onions and olives as well as anchovies.
Pissaladiere a l’Appel
425 25 minutes
12 - 16 hors d’oeuvres
1 - 10 oz. pkg frozen puff pastry, thawed slightly
1 T. butter
1/4 c. chopped green onion
1/3 c. bottled spaghetti sauce
1/3 t. leaf oregano, crumbled
1 egg yolk
1 t. water
16 thin slices pepperoni
6 oz. cooked ham slices
6 oz. mozzarella cheese slices
Roll pastry to 16" x 9" rectangle. Cut into 2 strips: 16" x 4" and 16" x 5" rectangles. Place both on cookie sheet and chill.
Saute onion in butter until soft. Stir in sauce and oregano. Cook, stirring often until sauce is thick, about 5 minutes. Cool slightly.
Beat egg yolk and water slightly, Brush edges of 4" strip with egg mix. Spoon sauce down the centre, leaving 1" all around. Cut pepperoni slices in half and arrange on top of sauce.
Cut both ham and cheese into 2" strips. Arrange ham, then cheese, overlapping on top of pepperoni. Carefully place the 5" strip on top, pressing down firmly around the edge of the pastry. Crimp with a fork. Brush top with egg yolk (I guess this means the mixture since there was only 1 yolk). Make 4 slits in top pastry with a sharp knife, not cutting quite through to the filling.
Bake at 425 for 25 minutes, or until pastry is puffed and golden brown. Remove to board and cut into 1" pieces for serving. Garnish: parsley and cherry tomatoes if desired.
So the instruction is to roll the shells together, so no thickness stated other than what was based on the thickness of the shells. Anyway, you can guess. Not too thick, given that there is an upper and lower, but the weight will dictate.
This was one of the hors d'oeuvre I made at a Christmas Eve open house in the Caribbean where many of our neighbours were European. One Paris fellow got quite excited when he bit into it and remarked that it was like the Nicoise pissaladiere. He also had a home in Cannes so this was quite common to him. I was pleased he was pleased.
The real Nicoise version (although there are many) is normally a flatbread, dressed on top with lots of onions and olives as well as anchovies.
Pissaladiere a l’Appel
425 25 minutes
12 - 16 hors d’oeuvres
1 - 10 oz. pkg frozen puff pastry, thawed slightly
1 T. butter
1/4 c. chopped green onion
1/3 c. bottled spaghetti sauce
1/3 t. leaf oregano, crumbled
1 egg yolk
1 t. water
16 thin slices pepperoni
6 oz. cooked ham slices
6 oz. mozzarella cheese slices
Roll pastry to 16" x 9" rectangle. Cut into 2 strips: 16" x 4" and 16" x 5" rectangles. Place both on cookie sheet and chill.
Saute onion in butter until soft. Stir in sauce and oregano. Cook, stirring often until sauce is thick, about 5 minutes. Cool slightly.
Beat egg yolk and water slightly, Brush edges of 4" strip with egg mix. Spoon sauce down the centre, leaving 1" all around. Cut pepperoni slices in half and arrange on top of sauce.
Cut both ham and cheese into 2" strips. Arrange ham, then cheese, overlapping on top of pepperoni. Carefully place the 5" strip on top, pressing down firmly around the edge of the pastry. Crimp with a fork. Brush top with egg yolk (I guess this means the mixture since there was only 1 yolk). Make 4 slits in top pastry with a sharp knife, not cutting quite through to the filling.
Bake at 425 for 25 minutes, or until pastry is puffed and golden brown. Remove to board and cut into 1" pieces for serving. Garnish: parsley and cherry tomatoes if desired.