Kimchi SPAM® Musubi Croissant

Kimchi SPAM® Musubi Croissant

96 Yums (Click a star to add your vote)

Feel your chi energy in your taste buds, your kimchi energy. These Kimchi SPAM® Musubi Croissants will send a jolt of yum through your entire body. The mix of puff pastry, hot sauce and SPAM® Classic is very feng shui.

Submitted by SPAM® fan

15 min 8 servings 10 ingredients

Ingredients

  • 1 (16 oz) package of frozen puff pastry, thawed until cold and just firm
  • 1 12-ounce can SPAM® Classic or SPAM® Less Sodium (8 slices)
  • 1 egg
  • 2 tablespoons of unsalted butter
  • 1 cup prepared kimchi
  • 2 teaspoons of Sriracha hot sauce
  • 2 tablespoons of ketchup
  • 1 teaspoon of brown sugar
  • 1 nori seaweed sheet
  • Toasted white sesame seeds

Directions

  • 1.Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • 2.Slice the nori seaweed into ¼” strips and set aside.
  • 3.Drain the kimchi, saving the juice for use as a marinade for the SPAM® product. Roughly chop the kimchi.
  • 4.Slice 1 can of SPAM® product into 8 even slices. Lay the slices flat in a large bowl and pour the kimchi juice over the top.
  • 5.Bring a large frying pan to medium high heat. Add the SPAM® slices, kimchi, brown sugar, and butter. Stir occasionally and cook until the SPAM® slices are caramelized and the kimchi is wilted.
  • 6.Add Sriracha sauce and ketchup. Set aside and let cool to room temperature.
  • 7.In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
  • 8.To assemble, cut the puff pastry into 8 rectangles, each roughly the size of a playing card.
  • 9.One at a time, spoon the SPAM® mixture on one end of the puff pastry, covering roughly a quarter to a third of the length. Roll the puff pastry tightly, sealing it with a dab of egg wash. Transfer to the baking sheet seam side down. CHEF’S TIP: If the puff pastry has become too soft, chill it for 15 minutes.
  • 10.Brush the top of each puff with egg wash and sprinkle with sesame seeds and nori seaweed strips.
  • 11.Bake for 30-35 minutes or until the pastry is puffed and golden brown. Serve while still warm.

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