Pesto and Parma Ham Rolls
Prep time: 
Cook time: 
Total time: 
Serves: Makes around 18 rolls
  • Ready to roll puff pastry (rolled out and cut into 3 long pieces)
  • 3 slices parma ham
  • Large bunch basil (roughly torn)
  • 2 cloves garlic (peeled and roughy chopped)
  • 50g pine nuts
  • 50g grated parmesan (plus a little extra)
  • 1 egg (beaten)
  • Salt/ pepper
  • Olive oil
  1. Preheat the oven to 200°C/gas mark 6.
  2. In a food processor add the pine nuts, garlic, basil, parmesan and garlic. Add a pinch of salt and pepper and about 1 and half tbsp olive oil. Blitz until smooth.
  3. Take a piece of the puff pastry and spread the pesto on one side. Then lay a slice of parma ham on top. Take each thin side together and roll it over into one long sausage. Pinch the sides so they stick together. Brush the top with the beaten egg and add a sprinkling of grated parmesan on the top. Place in the fridge to firm up.
  4. Repeat with the rest of the ingredients. Leave in the fridge for around 20 mins.
  5. Take each long sausage shape pastry and cut into small squares. Each one will cut into about 6.
  6. Pop on a baking tray and place in the oven for around 20 mins or until golden brown and puffed up.
  7. Leave to cool for at least 30 mins before serving.
Recipe by A Modern Rose at