Soppressata Cheese Sticks

Ingredients

• 4 ounces sliced  soppressata, chopped (or other spiced Italian salami)
• 1/4 cup freshly grated pecorino cheese
• 1/2 tablespoon Dijon mustard
• 1 1/2 teaspoons water
• 1 lb puff pastry, preferably all-butter, chilled
• 1 large egg yolk, lightly beaten with 1 tablespoon water
• 1/4 cup sesame seed (optional)

Directions

1. 1

   Line 2 large rimmed baking sheets with parchment or wax paper. In a food processor, work the soppressata with the Pecorino, mustard and water to a fine paste. Transfer the paste to a bowl.

2. 2

   On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Spread the soppressata paste evenly over the bottom half of the dough, leaving a 1/4-inch border on the sides.

3. 3

   Fold the top half of the dough over to cover the paste and press the edges to seal.

4. 4

   Using a rolling pin, lightly press the top and bottom together. Slide the puff pastry onto a lined baking sheet and chill until firm.

5. 5

   Roll out the pastry a scant 1/8 inch thick and cut into 3 long 6-inch wide strips.

6. 6

   Working with 1 strip at a time and keeping the others refrigerated, trim the pastry to a neat rectangle.

7. 7

   Brush with the egg wash and sprinkle with one-third of the sesame seeds.

8. 8

   Cut the dough crosswise into 3/4-inch-wide sticks and arrange them 1/2 inch apart on the prepared baking sheets. Refrigerate until chilled.

9. 9

   Preheat the oven to 375°. Bake the soppressata sticks for about 16 minutes, or until golden and crisp, shifting the pans halfway through baking.

10. 10

    Serve warm or at room temperature.