Today I bring you one of my star dishes when I have to take something to a friend's house: it's fast, cheap, delicious, it can be prepared in advance and it's easy to transport. Its about Ham and cheese cocois

Puff pastry has infinite ways to use it, for example salty if we prepare puff pastry stuffed with sirloin or sweet if we prepare for example Miguelitos de la Roda.

In this case we are going to prepare a Stuffed puff pastry of ham and cheese, with a homemade sauce of tomato and a touch of bechamel which will give it great juiciness. In addition, when carrying oregano it will have a slight taste of pizza, and this will make it an ideal dish for the little ones.

The good thing about this recipe is that we are going to take advantage of it to prepare a homemade tomato sauce and another of béchamel that will be used to prepare, for example, a delicious Lasagna.

And now ... you wonder why is it called like that? Well, I owe this name to my friend Javi (who has nicknamed me "Coquita"), who loves this dish and I told him that I would upload this recipe to the web but did not know what name to give it ... he quickly said "cocois". And that's how it was baptized, so Javi, with all my love, I dedicate this recipe to you so that you can make it whenever you want.

Ham and cheese cocois

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Juicy cocois stuffed with ham and cheese, garnished with homemade bechamel and tomato sauces. Great for when we have guests.

Irene Arcas

Recipe type: incoming
Rations: 4-6

Preparation time: 45M
Cooking time: 10M
Total time: 55M

Ingredients

1 sheet of fresh puff pastry (purchased in the refrigerated section)
york ham
Sliced cheese that melts well (type tranchetes or sandwich cheese)
homemade tomato sauce
homemade bechamel sauce
oregano

For the bechamel:

50 g oil
50 g flour
600g milk
black pepper
nutmeg
shawl

Preparation

First of all, we will prepare the homemade tomato sauce following the instructions in the following link: homemade tomato sauce.
Then we prepare the bechamel sauce: we put the oil in the glass 1 minute at 100º speed.1.
We add the flour, 2 minutes, 100º, speed 2.
We add the rest of the ingredients, 5 seconds at speed 6. We program 7 minutes 100º, speed 4.
We have to cool both the tomato sauce and the béchamel sauce. Whenever we work with puff pastry, remember that it has to be cold, both the puff pastry and the rest of the ingredients that we use. Remember to remove the puff pastry just at the time of filling it.
Now that we have everything ready, we preheat the oven to 180º with a fan, if you have, if not, heat up and down and medium height.
We spread the puff pastry (they usually come with baking paper, so we use it too) on the cold baking tray (remember to take it out when you put it to preheat).
We put a not too thick layer of tomato in the center lengthwise, then we cover well with ham, then we add another not too thick layer of béchamel and finish with the cheese.
We close well by making a package if your puff pastry is rectangular in shape, or a half moon (in the shape of a giant dumpling) if your puff pastry is circular. It is important that it is well closed and sealed so that nothing comes out when it is in the oven.
Paint the surface with olive oil and sprinkle with oregano.
You cook it in the oven at 180º for about 15 minutes or until you see it golden brown on the surface.

Notes

Before cutting it into portions, we must wait for it to cool a little, otherwise it will remain flat.[br][br]If there are many of you at home (for example 8 or 10) buy two sheets of puff pastry, fill one and You cover it with the other, sealing it with a fork. That easy!