Michael and Rachel's

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Cheese Twists with Parma Ham

Updated: 11 Feb 2016

Ingredients

  • 300g gruyere cheese, finely grated
  • 88g pack parma ham
  • 1/3 jar Dijon mustard
  • 1 pack ready-rolled puff pastry

Method

  1. Preheat the oven to 200°C
  2. Flour the worksurface and roll out the pastry to about 2mm thick, so it is about half as big again as it is in the pack.
  3. Spread over a thin layer of Dijon mustard, then scatter over about half the cheese. Gently press the cheese down into the pastry with the rolling pin.
  4. Fold the pastry in half and roll out back to the original size. Spread over another layer of mustard, then lay the parma ham evenly over the pastry.
  5. Fold in half and roll out again. Spread over a final layer of mustard, then scatter over the remaining cheese and press down as before.
  6. Cut into 6-8 pieces, each about 3cm wide. Give each three half twists (so that one end is cheese upwards, and the other cheese down) and then place on parchment on a baking sheet.
  7. Bake for 20-25 minutes, until the mustard-coated pastry turns golden brown.