Prosciutto Pesto and Walnut with Parmesan Pastry Sticks
With Virginia Iovine-Turner
Prosciutto Pesto and Walnut with Parmesan Pastry Sticks
Cost: $30
Baking time: 30 minutes
Serves: 4 people
Ingredients
1 packet of short savoury pastry
1 packet of prosciutto
1 small tub of basil pesto
70g walnuts
1/2 cup grated parmesan
Flour
1 egg, with a baking brush
Rolling pin,
fork
Baking paper
Method:
Place one sheet of pastry on a floured service.
Spread one tablespoon pesto over the sheet, add prosciutto and
place another pastry sheet on top to make a lid.
With a rolling pin gently roll over the top of the pastry sheet.
This will help stick the two together.
Cut into strips approx 20cm long, then with a fork make little
holes, this is good for the air flow while cooking.
Twist and place on a non-stick tray approx 5 cm apart. You can also
use non-stick baking paper.
Then brush with egg.
Pre heat oven to 180C.
Put timer on for 15 minutes and bake.
After 15 minutes remove tray from the oven and turn your sticks
over to allow the bottom part to golden also.
Brush with a little more egg and place back in the oven for a
further 15 minutes or until golden.
Walnut and Parmesan Sticks
Crush walnuts and place on bench top.
Place one sheet of pastry on-top and with a rolling pin roll gently
over the pastry, this will allow the walnuts to stick to the
bottom.
On the top layer of pastry sprinkle the sheet with grated parmesan
cheese.
Place another pastry lid on top and roll so they stick
together.
Cut into strips until the ends stretch to approx 20cm long.
Brush with egg wash.
Place on oven tray approx 5 cm apart.
Bake for 20 minutes or until golden.
These are great, you can make them the day before and place in the fridge or you can make a big batch and freeze.
(Broadcast: 23 Feb 2012)
