directions

1. 1. Preheat the oven to 200°C (400°F) Gas Mark 6. Unroll the pastry with the long edge closest to you (landscape) and cut in half vertically. Spread each half with a little Dijon mustard followed by 1 tablespoon of Parmesan on each. Lay three slices of Parma ham on each half horizontally, starting at the top of the short edge. This should cover the pastry entirely.

2. 2. Taking one half of pastry at a time, fold the longest edges in on each side by about 2.5 cm (1 in). Brush the two strips of bare pastry with the beaten egg wash and fold each side over again in the same way. The two folded edges should have met in the middle by now and be touching. Brush well with egg glaze and fold one side inwards over the other to form a long flattish roll. Wrap in clingfilm and refrigerate for at least half an hour. Repeat the process with the other half of pastry.

3. 3. Trim the ends off each roll and using a very sharp knife, carefully cut each one into roughly ½ cm (¼ in) slices. Lay the slices on a baking sheet lined with silicone paper, leaving enough space for each one to expand a little. Scatter over a little extra grated Parmesan. Cook for 6 – 10 minutes or until golden brown and crispy. Scatter over a little more Parmesan if you like and serve whilst still warm.