Roasted Fennel with Parma Ham Puff Rounds

Roasted Fennel with Parma Ham Puff Rounds

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Easy
tray
4 rounds
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14 minutes bake time

Try this crispy roasted fennel with parma ham puff rounds recipe for a delicious lunch idea. Made with Jus-Rol puff pastry & garnish with fresh thyme

Ingredients

  • Small check mark in a circle icon 500g Jus-Rol™ Puff pastry block
  • Small check mark in a circle icon 1 large fennel or 2 smaller bulbs, cut into thin wedges
  • Small check mark in a circle icon 30ml olive oil
  • Small check mark in a circle icon 4tsp pesto
  • Small check mark in a circle icon 5 Parma ham slices
  • Small check mark in a circle icon Salt & black pepper
  • Small check mark in a circle icon Egg, beaten to glaze
Equipment required
  • Baking Sheet
  • Baking paper
  • Sharp knife
  • Rolling Pin
  • Saucer for size guidance
  • Pastry Brush
Techniques Used

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.

Made With

Frozen Puff Pastry Block