- 375g/13oz ready-rolled puff pastry
- 3 slices Parma ham, cut into strips
- 100g/3½oz gorgonzola, crumbled
- 1 tbsp celery seeds
- 1 free-range egg, beaten
- Preheat the oven to 200C/400F/Gas 6.
- On a lightly floured work surface, roll out the puff pastry to a thin sheet.
- Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola.
- Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.
- Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds.
- Cut the filled pastry into 1cm/½in strips.
- Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling.
- Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.