Music, Art & Cookery
About the Recipe
Flour for dusting
375g puff pastry rectangle (this needs to be rolled out on a floured board)
4 tbs Dijon mustard
4 slices Parma Ham
120g mixed Parmesan and Gruyere Cheese plus extra to sprinkle
Free range egg, beaten for glazing
Pre heat oven to 200°, 180 Fan, 350F, Gas 6
Flour a large board and place the puff pastry (which needs to be defrosted to room temperature) and cover with a sheet of greaseproof paper.
Roll out in all directions to about 45cm x 35 cm.
Brush the pastry with the mustard and then lay the ham on one side of the pastry as shown above.
Sprinkle the cheese liberally on the other half and then pull the end with the ham on over the cheese end and run a rolling pin to bind the two halves together.
Reserve the sheet of grease proof paper and place this on a baking sheet.
Slice the pastry with a sharp knife into 1 cm wide strips and using the blade of the knife, slide each strip onto the grease proof paper.
Then hold one end and twist gently and then do the same the other end - as above.
Arrange the twists, you may want short ones or just long ones, on the grease proof paper - this is essential to prevent sticking.
Brush each twist with the beaten egg and sprinkle a little cheese on to the tops.
Cook for 10 – 15 minutes until golden and crispy. Watch carefully and do not allow to get too brown.
Turn out onto a wire rack to cool.
These can be cooked in advance and then popped into the oven for 3-4 minutes immediately prior to serving if you wish to eat them hot.
A variation of this recipe can be to substitute the Parma Ham with Anchovies - just drain a tin of anchovies and lay these in rows lengthwise so that one anchovy will be on each twist.