Ingredients:
- 1 Egg beaten
- 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
Method:
- Preheat the oven to180 ̊C/160 ̊C fan/gas mark 4. Line a large baking tray with parchment paper.
- 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.
- Scatter the rosemary and Cheddar over the ham. Season with salt and black pepper.
- 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.
- Cut the pastry into 1cm strips using a pizza cutter or sharp knife.
- Twist each strip twice and place on the prepared baking tray, spaced a little apart.
- Bake for 20 minutes until golden brown. Allow to cool before serving.
