A bunch of delightful starters using ready-puff pastry with these scrummy ham and cheese bread sticks.
Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins
- Ready-rolled puff pastry: 320 g (about 1 standard-sized roll)
- Cooked Ham: 150 g
- Fresh Mozzarella or smoked scamorza or provolone: 80 g
- Rosemary, a teaspoon
- Parmigiano Reggiano, grated: 50 g
- Eggs: 1
- A pinch of salt
Tip: if you are going to use Mozzarella, open and leave it to drain in a pasta strainer for a few minutes. Squeeze it gently and dry it with some kitchen paper. In this way, the mozzarella won’t release too much water and your puff pastry won’t turn out soggy.
Pre-heat the oven to 180°C.
Preparing the egg-wash: beat up the egg with a tbsp of water.
Tip: Prick the puff pastry with the prongs of a fork so that it won’t retain moisture nor swell up during baking.
Cut the puff pastry into strips about 1,5 cm wide.
Cut the ham into strips same width of puff pastry ones, dice the mozzarella.
Place a strip of ham, few mozzarella cubes and rosemary on each puff pastry strips. Roll up each of them by folding it in on the long side as to form a helix, seal the two ends.
Place them over an oven tray lined with baking paper.
Brush with the egg-wash, sprinkle with grated Parmigiano and a pinch of salt.
Bake at 180°C for 10-15 minutes and leave them to cool a little before serving.