Some people say, should you cook with beautiful cheeses, made with age-old methods? My answer to you is, yes. The buttery flavour works so well, when wrapped in pastry with smoked serrano ham and sweet, cider apples, drizzled with locally made extra virgin olive oil, because when you use quality ingredients, you get something heavenly and memorable from it.

This recipe is a glamorous take from your childhood snack, bringing together mild and tangy with sweet and tart. For a light lunch and to offset the richness, a delicate lamb’s lettuce salad would be perfect. Living in Spain, I prefer to use a well cured sheep’s cheese, balanced out by the sweetness of an apple cider jam, brought together by a good quality, extra virgin olive oil.

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Makes 12
Ingredients:

2 tablespoons Azada Extra Virgin Olive Oil
1 puff pastry sheet, rolled (or gluten free and dairy free puff pastry sheet)
300 grams swiss chard, rinsed
260 grams apple cider jam
150 grams shaved serrano ham
150 grams cured sheep cheese, grated (manchego)
6 cherry or baby plum tomatoes, halved
Parmesan for dusting
Sea salt and black pepper for seasoning

Method:

Preheat the oven to 180°C / gas mark 4 / 350°F.

Lightly grease a 12-hole muffin tin and line with small sheets of greaseproof paper, bringing it up the sides of the tin.

Spread the apple cider jam over the dough, leaving a 1.5cm border on the longest side away from you and set aside.
Press the swiss chard between paper towels to remove any excess water. Fold the leaf in half and cut away the stems. Place several of the de-stemmed leaves on top of each other and cut them into long, thin ribbons. Scatter over the apple cider jam then top with the shavings of serrano ham and then the cured cheese. Brush the border with a little warm water.

Starting from the long side closest to you, roll the dough away from you, tucking it tightly under as you roll.
Using a sharp knife, cut into 12 even pieces and place cut side up in the prepared muffin tin. Brush with Azada’s Extra Virign Olive Oil then tuck one tomato half into each roll. Sprinkle with a generous amount of Parmesan and a dusting of sea salt and pepper.

Bake in the oven for about 25-30 minutes, until puffy and well risen with a golden colour. Enjoy warm.

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