Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, christmas parma ham and stilton cheese straws. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Christmas Parma Ham and Stilton Cheese Straws is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Christmas Parma Ham and Stilton Cheese Straws is something that I have loved my whole life. They’re nice and they look wonderful.
We Have Almost Everything on eBay. Lay the pastry on a lightly floured surface. Place the parma ham slices over one half of the pastry, and crumble the Stilton cheese evenly over the top.
To begin with this particular recipe, we must prepare a few components. You can have christmas parma ham and stilton cheese straws using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Christmas Parma Ham and Stilton Cheese Straws:
- Take 375 g ready-rolled all-butter puff pastry
- Make ready 3 slices Parma ham, cut into strips
- Get 100 g Stilton cheese, crumbled
- Get 1 tbsp celery seeds, optional
- Prepare Parmesan cheese, for grating over
- Make ready 1 free-range egg, beaten
This is a recipe from Si King and Dave Myers, the hairy bikers, although they use gorgonzola not Stilton and Parmesan, and theirs are much tidier than mine. Make sure the pastry is all-butter, and keep in the fridge until you are. Wrap a piece of Parma ham around each cheese twist or breadstick. On a lightly floured work surface, roll out the puff pastry to a thin sheet.
Steps to make Christmas Parma Ham and Stilton Cheese Straws:
- Preheat the oven to 200C/Gas 6. Lay the pastry on a lightly floured surface. Place the parma ham slices over one half of the pastry, and crumble the Stilton cheese evenly over the top.
- Fold the other half of pastry over the top of the ham and cheese half and use a rolling pin to roll out thinly, squishing the cheese and sticking the halves of pastry together as you do so.
- Brush the top of the pastry sandwich with beaten egg, sprinkle with celery seeds if using, and then grate some Parmesan cheese over the top. Press in with your fingers.
- Cut the pastry into long strips with a sharp knife. Pick up each strip one at a time and transfer to an oven tray lined with baking parchment. Twist the strip into a spiral and press each end down to hold the twist. Brush a little more egg over the straws and grate over some more Parmesan. Bake in the oven for 12–15 minutes until golden and crispy.
- Leave on the baking tray for a few minutes and then transfer to a wire rack to cool and crisp, but don't leave them to go cold as they are much more delicious eaten warm. Serve with ice cold cava.
Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the. Assemble a small salad with watercress, thinly sliced apple and chopped cherry tomatoes on the side of a plate.
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