Salami scrolls

Salami scrolls

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
8
Photographer
Patricia Niven

MRS: The boys love salami and this is a fun recipe we can make together. If you don’t rate salami then you could always use ham or pastrami instead. Alternatively, blitz up some semi-dried tomatoes with a fresh tomato and spread this over the pastry, then sprinkle over some feta and basil leaves and you have a rather delicious vegetarian version.

Ingredients

Quantity Ingredient
1 frozen butter puff pastry sheet, thawed
60g thin salami slices
100g asiago cheese, grated (you could use cheddar)
30g salted butter, melted

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.

    Lay the puff pastry sheet out onto a clean work surface and arrange the salami slices evenly over to cover, leaving a 2 cm border at the top edge. Sprinkle the cheese all over the salami then, taking the bottom edge of the pastry sheet, roll it up into a tight, long cylinder to the border at the top. Brush the exposed pastry with a little melted butter, then continue to roll the pastry up to seal everything together. Brush the rolled pastry cylinder all over with a little more melted butter, place it on the prepared baking tray and transfer to the fridge for 10 minutes to firm up.

    Once firmed, remove the pastry cylinder from the fridge and slice it into eight rounds. Arrange the scrolls cut-side up on the baking tray, making sure they are closely packed together (this will ensure they keep their shape). Brush the top of the scrolls with the remaining melted butter and bake for 30 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

TIP

  • We like to make a big batch of these scrolls and freeze the rest for later, defrosting them thoroughly when needed and flashing them in the oven at 180°C for 7 minutes just before serving.
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