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Stanage Millstone and Prosciutto baked Filo pastries

Updated: Jun 14, 2018

Great as finger food nibbles, starter or picnic

Prep time 15 minutes

Cooking time 15 minutes

Makes 14


· 12 sheets of defrosted filo pastry

· 4 tbsp melted butter

· Up to 340grams Stanage Millstone

· 12 thin slice of prosciutto or parma ham

· Honey, for drizzling

· Pomegranate seeds

· Salt and freshly ground pepper

· Preheat the oven to 180C/350F

· Line a baking tray with greaseproof paper

· Keep the filo pastry sheets covered when not using them to avoid drying out

· Place 1 sheet on a clean surface and gently fold in half crossways so two layers thick. Brush with melted butter, especially the top half.

· 12x24cm

· At the bottom of the narrower end place a piece of prosciutto, and a slice or two of Stanage Millstone on top of that.

· Roll the pastry up and over the filling, folding the side edges in to seal like a burrito.

· Place on the baking tray seam side down.

· Repeat to make 12 rolls in total

· Brush the tops of each roll with melted butter

· Bake for 20-25 minute until golden brown.

· Remove and drizzle lightly with honey.

· Sprinkle with freshly ground black pepper, pomegranate arils and serve warm

Source - Half baked harvest


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