Learn how to make Kristen Kish’s Jongga Kimchi Ham Puff Pastry Rolls

For Top chef star Kristen KisParties are all about sharing her favorite dishes with friends.

“I like to have a potluck where there isn’t necessarily a theme, and everyone brings something [unique]”, Kish, 40, shares exclusively in the latest issue of We weekly. “This allows you to try many different drinks and foods, like this recipe, and see what goes well together.”

One of Kish’s favorite party recipes is her Jongga kimchi ham puff pastry rolls. “Kimchi is such a versatile food,” she says Us. “[Plus] of [the dish’s] deep flavors and spices, it will definitely be a crowd pleaser!”

Kish has established herself as one of the country’s culinary masters since winning season 10 Top chef in 2013. The Michigan native became the second female chef in Bravo series history to win the competition.

In the years since her Top chef win, Kish has published a cookbook, Kristen Kish Cooking: Recipes and Techniquesin 2017 and has appeared on several cooking shows such as Guy’s grocery shopping games, Minced meat And Selena + chef.

Kish has also worked as a host on several series, including 36 hours, Iron Chef: Search for an Iron Legend And Restaurants at the end of the world. Outside of her cooking career, Kish tied the knot with her wife, Bianca DusicApril 2021

Earlier this year it was announced that she would take over Padma Lakshmi as the new host of Top Chef season 21 after the latter announced her departure from the show after 20 seasons.

“Top chef is where I started my journey – first as a competitive chef, then as a guest judge and now as a host, I have the honor of helping to continue building this brand,” Kish said in a July press release. “I’m happy to be sitting next to it Gail [Simmons] And Tom [Colicchio] as we meet new, incredible chefs and see what they cook. It feels like coming home.”

Later that month, Kish shared via Instagram that her biggest takeaway from participating in season 10 of Top chef wasn’t winning the whole thing, but rather, ‘It was discovering that I was good enough and worthy of the good things that came my way. Good enough to challenge my own insecurities and beliefs about what I thought of myself, and good enough to be in company that I admire.

Kish then thanked the show’s cast and crew for helping create “a place of excitement, mentorship, education, growth, support and a celebration of chefs.” She continued: “I am full of gratitude and beautiful overwhelm. With all forms of social media and communication, I feel the love from all sides. I try to acknowledge everyone, but that is a tough task and I thank you for that. I’m absolutely honored and overjoyed to get started ♥️.”

Keep scrolling to check out Kish’s full kimchi roll recipe:

Jongga Kimchi Ham Puff Pastry Rolls

Serves 8

Ingredients

For the caramelized onions and kimchi

• 3 cups yellow onion, halved, peeled and sliced ​​with the grain
• 1 tbsp olive oil, for caramelization
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 3 teaspoon water
• 2 cups Jongga kimchi, squeezed dry and finely chopped

For the role

• 1 package of frozen puff pastry, two sheets
• Store-bought honey mustard
• ⅔ Ib thinly sliced ​​ham; 2 slices per roll
• ½ oz Gruyère cheese, cut into strips (cheese is optional)
• 1 egg, beaten
• 1 tbsp Maldon salt
• 1 tbsp poppy seeds
• 1 tbsp roasted Korean sesame seeds

Instructions

For the caramelized onions and kimchi

1. Gently melt the butter with olive oil in a medium skillet over medium heat.

2. Add the onions, salt and water. Caramelize slowly over medium heat, lowering the heat as they darken.

3. When done, remove the onions from the heat and let them cool completely in the refrigerator.

4. Mix in the chopped kimchi.

For the role

1. Preheat the oven to 375 degrees and place a rack in the center of the oven.

2. Cut each sheet of puff pastry into quarters, creating 5.5 x 4 inch rectangles. Repeat with the second sheet of puff pastry, for a total of eight squares.

3. Remove any excess flour and brush the dough with a thin layer of honey mustard.

4. Place two slices of ham on top, so that the ham hangs over the dough.

5. Add about 2 tablespoons of the caramelized onion and kimchi mixture. If you add the cheese stick, place it on top before rolling.

6. Roll the dough into a log, making sure the edge closest to you touches the other side directly; fold the ham back if necessary. This ensures that the role remains as such.

7. Place them on a baking tray lined with baking paper. Brush the top and sides with egg wash and sprinkle with salt, poppy seeds and sesame seeds. Bake for 35 to 40 minutes or until deep golden brown and dough is completely puffed.

8. Let cool to room temperature and serve with extra honey mustard.

For more information about Kish, download the latest issue of We weekly on newsstands now