Tapas snails with Serrano ham and Manchego

Ingredients for 1 servings:

• 1 pack of puff pastry, fresh, approx. 25 x 40 cm
• 1 pack of herbal mix, frozen
• 2 cloves garlic, fresh
• 1 tsp olive oil
• 50 g Manchego, medieval
• 100 g Serrano ham, thinly sliced
• 1 handful of black olives, pitted
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Ideal party snack

Finely 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 a press, and add them to the herbs. Mix the paste well. If the paste doesn’t have the right consistency, add a little more oil if necessary. Grate the chilled Manchego cheese into wafer-thin slices using a cheese slicer. Set aside the Serrano ham. Unroll the fresh puff pastry on a work surface. Spread the seasoned olive paste thinly over the rolled out puff pastry. Top with cheese slices. Spread the ham over the cheese and carefully roll the puff pastry into a roll, applying light pressure. Using a very sharp knife, cut the filled pastry roll into approximately 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 approximately 20 minutes. After cooling, sprinkle with a pinch of paprika powder.