Tapas Snails with Serrano Ham and Manchego

Summary

Ingredients

• 1 sheet / s puff pastry, fresh, size approx. 25 x 40 cm
• 1 pack herbs, frozen
• 2 cloves garlic, fresher
• 1 teaspoon olive oil
• 50 g cheese, (Mancheo), medieval
• 100 g ham, (Serrano), thinly sliced
• 1 handful black olives, pitted
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) paprika powder, hot pink

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Instructions

1. Chop the black olives and mix with the frozen herbs, salt, pepper and oil and season to taste. Peel the garlic cloves, press them through the press and add to the herbs. Mix the paste well. If the paste does not yet have the right consistency, add a little more oil if necessary.
2. Use a cheese slicer to slice the chilled Manchego cheese into wafer-thin slices. Lay out the Serrano ham. Unroll the fresh puff pastry on a countertop. Spread the seasoned olive paste thinly on the rolled out puff pastry. Top with cheese slices. Spread the ham on the cheese and carefully roll the puff pastry into a roll, applying light pressure.
3. With a very sharp knife, cut the filled rolling pin into approx. 1.5 cm wide slices and place them on a baking sheet lined with baking paper. Preheat the oven to 200 ° C and bake the puff pastry rolls on the middle rack for about 20 minutes. After cooling, sprinkle with a pinch of paprika powder.