For a no-fuss breakfast, roll these scrolls the day before and refrigerate (or freeze) them. All you need to do is pop them in the oven to bake when you rise.
- 1 sheet good-quality butter puff pastry (see Note)
- 250 g baked ham, roughly diced
- ½ bunch garlic chives, cut into 1 cm pieces
- 60 g (¾ cup) finely shredded gruyere, plus 20 g (¼ cup) extra
- 2 tsp nigella seeds, plus 1 tsp extra
- 1 egg yolk, lightly beaten with 1 tbsp milk
- rum iced coffee, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the pastry into 2.5 cm strips, making sure to cut through the pastry (but not through the backing paper). Do not separate the strips.
Scatter the ham, garlic chives, gruyere and nigella seeds over the pastry so it thickly covers the entire pastry.
Very loosely roll up each pastry strip like a snail shell, tucking the filling in. Arrange on a baking paper-lined tray, messy side up, and loosen the coil a little more (as you want to allow room for the layers to puff up). Seal the end with some of the beaten egg yolk. The coil should be 8–9 cm in diameter. Leave about 3 cm between each coil on the tray.
Freeze for 40 minutes or until the pastry is firm.
Preheat the oven to 220C . Lightly brush the sides and top of each coil with the beaten egg yolk, and sprinkle over the extra cheese and nigella seeds.
Bake for 10 minutes, then reduce the heat to 180C and bake for another 20 minutes or until puffed and nicely golden.
Allow to cool for 10 minutes. Enjoy with the rum iced coffee.
• This recipe uses 27 cm x 27 cm x 4 cm puff pastry.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. My Drap napkins from The Country Trader.