Ham spirals

Step by step recipe:

  1. 3 min.Ham spirals : Photo of step #1
    Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a rectangle.

    If you are using a bought, ready-rolled circle, trim a little off the edges.

    Brush all over with beaten egg.
  2. 5 min.Ham spirals : Photo of step #2
    Cover the pastry with slices of ham but avoid overlapping them as far as possible.

    Pepper.
  3. 3 min.Ham spirals : Photo of step #3
    Roll up the pastry...
  4. Ham spirals : Photo of step #4
    ...gently into a...
  5. 30 min.Ham spirals : Photo of step #5
    ...cylinder.

    Stick down the end of the pastry (the last inch or 2 centimeters) using a little beaten egg as "glue".

    Chill in the freezer for 15 minutes (or 30 minutes in the fridge) to firm up the pastry and make the roll easier to cut.
  6. 2 min.Ham spirals : Photo of step #6
    After this time, preheat the oven to 220°C (430°F).

    Glaze the roll with beaten egg.
  7. 5 min.Ham spirals : Photo of step #7
    Then cut into slices about 5 mm (1/4 inch) thick...
  8. Ham spirals : Photo of step #8
    ...and arrange these on a baking sheet.

    Don't worry if the slices aren't perfectly round at this stage, they will swell as they cook and regain their shape.
  9. 10 min.Ham spirals : Photo of step #9
    Bake until nicely browned (about 10 minutes). Best served hot or warm.

Remarks:

The spirals can be cooked beforehand and reheated quickly in the oven.

You can vary the type of ham, or even use smoked salmon instead.

Source:

Home made.

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