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Le Chaudron recipe
Roulés sanglants jambon-fromage
Bloody ham and cheese pinwheels
⏱ 30 minServes 6Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1puff pastry
6 slicescooked ham
100 g (3½ oz)grated cheese
3 tbsptomato paste
1egg yolk
- 1 puff pastry
- 6 slices cooked ham
- 100 g (3½ oz) grated cheese
- 3 tbsp tomato paste
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) on convection, unroll the puff pastry and spread thinly with tomato paste.
- Lay the ham slices over the pastry and sprinkle evenly with grated cheese, leaving a 1 cm (⅜ in) border.
- Roll up tightly into an even log and put in the freezer for a few minutes to firm up.
- Cut into slices a good 1 cm (⅜ in) thick and lay flat on the parchment-lined sheet, slightly spaced.
- Brush with egg yolk and bake about 15 minutes until golden and puffed, with the cheese starting to caramelize at the edges.
- Let cool a few minutes and serve warm as an appetizer.
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