Ham Pastry. Very laborious but so worth it. This took us, emphasis on the us part, 13 hours. I would hate to say how long if I was working alone. SO with kitchen slaves, yeah. Quite the chore. Not even touching the dishes till tomorrow.
Ingredients:
bread dough...yeah? well look up a recipe and multiple it by however many loaves you want to make. I never measure, I just throw stuff together, so I couldn't even begin to tell you how I make bread. I will try to quantify this someday.
Colorful peppers, i used bell but you can go hot and spicy with other sorts.
Onion
Mushrooms
2 pounds of butter softened...margarine? Just...just don't. Go to bed or something and come back when you are serious.
Flour for dusting.
Ham slices
Provolone cheese slices
2 eggs beaten for egg wash
Parmesan cheese, dried and grated like for spaghetti
Rosemary
So I mixed up the bread dough and I punch it down a couple times between letting it raise so it is nice and airy. Then I rolled it out on a floured surface. Smear the butter over the entire surface. You are trying to create a flaky pastry dough and the butter will help the bread to separate into the croissant like texture.
Then you fold the sides into the center and smear with butter again. Don't obsess about getting your edges straight. It will all come together nicely during the successive rounds of rolling and such. You can see my butter wasn't quite softened enough by the little lumps of butter here and there. No biggie. I sort of had to warm the butter in my hand to get it to smear around. So you can make do if you have to. It's better to let it set out and get really soft though. Use your hands!
Then I folded it into thirds. You want to smear the top of that first fold with more butter. Don't forget that, every layer has to have butter in between them.
Next you cover it with some sort of plastic wrap, cellophane...and chill in the fridge for one hour. I use a cookie sheet to bake these on, and it's nice to have it there for size when you are folding the dough...you want it to fit!