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Recipe Card

Roasted Fennel with Parma Ham Puff Rounds

Ingredients

  • 500g  Jus-Rol™ Puff pastry block
  • 1 large fennel or 2 smaller bulbs, cut into thin wedges
  • 30ml olive oil   
  • 4 tsp pesto   
  • 5  Parma ham slices
  • Salt & black pepper
  • Egg, beaten to glaze

Equipment required

  • Baking Sheet
  • Baking paper
  • Sharp knife
  • Rolling Pin
  • Saucer for size guidance
  • Pastry Brush

Method

  1. Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
  2. Lay fennel wedges on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender, allow to cool.
  3. Cut pastry into 4 even quarters; roll out each to a disc approx 6”/ 15cm in diam. (use a saucer or small tea-plate as a guide to cut round using a sharp knife.
  4. Lay the pastry rounds on a lined baking sheet, spread the centres with either the pesto or onion marmalade, leaving a border all round. Top with the fennel wedges and Parma ham torn into pieces, season lightly and brush borders with egg glaze.
  5. Bake for 12 – 14 minutes until pastry risen and golden
  6. Garnish with fresh thyme before serving.

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