GOAT CHEESE PROSCIUTTO PUFFS

Rough Puff Pastry: Place flour and salt in food processor; pulse to combine. Add about 1/4 of the diced butter and process until well combined. Remove lid and scatter remaining chilled butter evenly overtop. Pulse on and off about 4 times or until butter is in pea-sized bits. Pour water evenly over the surface. Pulse on and off about 6 times or until the dough starts to form. Transfer to lightly floured sheet of Longo’s Essentials Parchment Paper; gather dough and press into a ball. Dust with flour; top with another sheet of Longo’s Essential Parchment Paper. Roll out into a 15 x 8 inch rectangle.

Remove top parchment and, starting at the short end, use bottom paper to lift the pastry and fold over one-third of pastry. Fold the opposite short edge over top, bringing it flush with the edge of the first fold to make an 8 x 5 inch rectangle. Lift pastry and turn it 90°, dusting underneath with flour before replacing pastry. Dust top with flour. Return top parchment paper and roll out into a 15 x 8 inch rectangle. Repeat folding. Wrap well and chill for 1 hour.

Place prosciutto in large nonstick skillet over medium-high heat and cook for about 3 minutes, turning once, or until meat is a bit firm and crisp. Let cool then crumble.

Stir together cheese, prosciutto, pear, salt and pepper.

Between 2 sheets of parchment paper, roll out the pastry to 15 x 10 inches, a generous 1/8th-inch thick. Trim edges if necessary to even out. Cut the rectangle into 6 x 4, to get 24 squares. Place each square into 24 cup mini muffin tin, gently lifting by corners and allowing the centre to drop toward the bottom. Do not press into the tin. Fill each with 1 tsp of the cheese/prosciutto mixture. Bake in preheated 425°F oven for 14 to 18 minutes or until golden and puffed. Using the tip of a paring knife, gently lift each puff out of the tin and place

it on a serving platter. Sprinkle with parsley before serving.