A really easy snack – Serrano ham and cheese pastries

pastry rolls finalThere are times when you don’t have time to, or want to, spend ages baking so here’s a quick post with a quick recipe.

You’ll need:
a 500g pack of all butter puff pastry (you can even use ready rolled if you want to make it even easier)
125g mozzarella,
6 slices of Serrano ham and

Preheat the oven to 200C (fan oven).

pastry rectangles

Flour your worktop and roll out the pastry into a square about 5mm thick. Divide into 2 rectangles (if ready rolled just cut it in half).

pastry rolls - fillingCover the pastry with the ham, leaving a cm edge.

Chop the mozzarella cheese into small pieces. Put down the right hand edge of each pastry rectangle. Dot pesto over the cheese and ham.

Roll the pastry over the cheese so that the centre of the pastry will be a cheesy core. Keep rolling over the ham to form a long sausage shape. Brush water along the edge to seal the pastry. Cut each roll into 2-3cm pieces.

Line 2 baking trays with baking paper.filled pastry roll

Put the pastry rolls cut side up onto the baking trays. Leave a decent space between them as they will spread.

Brush with milk.

Bake for 30min until the pastries are golden.


Serrano and cheese roll - close up



Stromboli – Another Love Baking Bread recipe road test

Stromboli and magazineMy recent baking has had varying degrees of success. The Moroccan flatbreads I made to go with the lamb meatball tagine we had on Saturday night ended up being more like a crispbread.  And the croissant I’m currently munching on whilst writing this tastes lovely but the shaping needs some work and the oven temperature was clearly wrong as I only just rescued them before they tipped over from dark brown to burnt (and that was after only about 5 min of the 18-20 min cooking time). But there have been a couple of successes.

HerdyI’ve already blogged about the rhubarb loaf but the best bake of the weekend (at least as far as LSH was concerned) was the Stromboli. This is another recipe from the Love Baking Bread magazine and another Gino D’Acampo one. I’ve made a few variations of this type of stuffed bread already without realising that I’d actually been making Stromboli. This version is stuffed with a mixture of mozzarella, Parmesan, garlic and lots of basil and I added some Italian meats as well.
Stromboli internal

If you’re going to make this, make sure you line the baking tray with greaseproof paper and don’t just rely on oiling it. I know from bitter experience that melted cheese is better than superglue when it comes to bread and baking trays and there was a lot of cheese in this bread as you can see from the amount that seeped out.

Stromboli baked

As before the colour here is completely different from the photograph which is of a very pale loaf, but it worked well and I suspect that I may find myself succumbing to getting Gino’s Italian Baking book before too long. Certainly this bread didn’t hang around very long…