Asparagus, goat's cheese and Parma ham filo rolls
These are smart enough to impress royalty! They're quick to assemble too. Buy the goat's cheese in a tub (not a roll) and use vacuum-packed Parma ham, as you need evenly cut slices. Serve the rolls hot or warm.
Ingredients
Makes 48 - 60
- 18 asparagus spears, trimmed
- 12 slices Parma ham
- 6 tbsp soft spreadable goat's cheese
- 6 sheets filo pastry (each about 18 x 25cm / 7x 10 inches in size
- 100g (3½ oz) butter, melted
Method
Cooks the asparagus in boiling salted water for 2-3 minutes or until just tender. Drain and refresh in cold water, then dry on kitchen paper.
Lay two slices of ham next to each other lengthways on a board. One edge should overlap slightly. Spread 1 tablespoon of the goat's cheese over the top so the ham is completely covered.
Arrange three asparagus spears end to end along one of the long edges of the ham. Trim them slightly is they are too long, then roll the ham tightly.
Brush one sheet of filo with melted butter, sit the ham along one end, and roll tightly into a long sausage. Make five more sausages in the same way, then transfer to the fridge to firm up. Slice each sausage diagonally into 8-10 slices, then arrange on a baking sheet.
2, 3 and 4 oven AGA: Bake on the grid shelf on the floor of the Roasting Oven for 8 minutes or until golden and crisp, keeping a careful eye on them.
Conventional cooking: Preheat the oven to 200°C (400°F) fan oven 180°C, Gas Mark 6. Bake for 8-10 minutes or until golden and crisp.
Prepare ahead
The rolls can be made up to 12 hours ahead. Not suitable for freezing.
Recipe by Mary Berry and Lucy Young, Cook up a Feast.
