Puff pastry twists with mature Cheddar, Serrano ham, Dijon mustard and rosemary.
Per serving 177kcals, 12.3g fat (3.7g saturated), 12.4g carbs (0.3g sugars),4.3g protein,0.6g fibre, 0.13g sodium
Bake for 20 minutes
|Salt and black pepper|
|50g extra mature cedar grated|
|4 Slices of spar Spanish Serrano ham|
|1 1/2 tbsp Dijon mustard|
|320g sheet of puff pastry, thawed|
|1 Egg beaten|
1.Preheat the oven to180 ̊C/160 ̊C fan/gas mark 4. Line a large baking tray with parchment paper.
2.Unroll the sheet of pastry with a long side facing you. Spread a thin layer of mustard evenly over the right-hand half of the pastry and top with the Serrano ham.
3.Scatter the rosemary and Cheddar over the ham. Season with salt and black pepper.
4.Fold the left half of the pastry over the filling. Gently roll over a rolling pin to stick the top and bottom together. Brush the top with beaten egg.
5.Cut the pastry into 1cm strips using a pizza cutter or sharp knife.6.Twist each strip twice and place on the prepared baking tray, spaced a little apart.
7.Bake for 20 minutes until golden brown. Allow to cool before serving.