Roasted Fennel with Parma Ham Puff Rounds

Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7.

Lay fennel wedges on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender, allow to cool.

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.

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.

Bake for 12 – 14 minutes until pastry risen and golden.

Garnish with fresh thyme before serving.