Recipe Tip: Ham and Asparagus Pastry Rolls
Top Recipe for 20 Persons by Anja Auer. All ingredients and tips for getting it right. Anja Auer serves up seasonal finger food with a chive and sour cream dip.
- 250 gflour
- 1 teaspoon(s)salt
- 50 gbutter
- 100 mlwhole milk
- ¼ cube(s)fresh yeast (or a teaspoon of dried yeast)
- 5 slice(s)ham
- 10 spearwhite asparagus
- 2 tablespoonchopped onions, fried until brown and crisp
- 1egg (to brush the rolls)
- 1 tablespoonsesame seeds
- 50 ggrated Gouda cheese
- 200 gsour cream
- 1 pinch(es)pepper
- 1 pinch(es)salt
- 1 bunch(es)chives, finely chopped
Step 1In a bowl, mix together the flour, salt and sugar. Heat the milk and melt the butter in it. Let cool down until just lukewarm.
Step 2Add the yeast to the lukewarm milk and dissolve. Pour this mixture into the bowl, together with the egg.
Step 3Knead everything into a smooth pastry. Let rise for about an hour in a warm place.
Step 4In the meantime, prepare the filling by beating the egg and cutting the peeled asparagus lengthwise in the middle.
Step 5Preheat the oven to between 180 and 200°C.
Step 6Remove the pastry from its bowl onto a floured surface, knead into a ball and roll out thinly. Cut out rectangles, approx. the length of the asparagus pieces.
Step 7Halve the ham slices. Place a piece of ham on a piece of dough and roll up the asparagus up in it.
Step 8Brush the edges of the pastry with beaten egg and seal the edges.
Step 9Brush the top of the rolls with egg and sprinkle with sesame seeds, roasted onions or grated Gouda cheese.
Step 10Place in the oven and bake for about 20 minutes until golden brown.
Step 11For the dip, mix sour cream, pepper, salt and chopped chives and serve with the rolls.