2013-04-01
Parmiers
Ingredients
- 4 sheets puff pastry
- Parmesan cheese, finely grated
- Strong cheddar cheese, finely grated
- 24 thin slices prosciutto
- 1 jar black pitted olives (sliced)
- Makes : Makes approx 150
- Prep Time : 30
- Cooking Time : 12 mins
- Temperature : 200ºC
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Method
- Roll the puff pastry out to double the height and about the same width.
- Generously sprinkle with parmesan cheese and fold the two sides into the middle and roll again to make the sheet the same width as it was before.
- Place 6 slices of prosciutto down the length of the puff pastry, (it should work out to be 2 slices side by side) and fold the sides into the middle.
- Sprinkle with cheddar cheese and fold the sides into the middle.
- Sprinkle with sliced olives and a little more parmesan cheese and fold the sides into the middle and pinch together.
- Repeat with remaining 3 sheets of pastry.
- Slice into 5mm pieces, place on a baking tray and freeze.
- Once frozen they can be stored in bags in the freezer until needed.
- To cook, they are best not completely defrosted, heat the oven to 200ºC and cook for 10-12 minutes, until golden and crispy.
This is one of my recipes which I have adapted over the years and often make when we have people over for dinner. I always have some in the freezer in case people drop in or we have a last minute dinner guest.
Recipe Category: Bits & Bobs, Entrees & Snacks
