Ham and Asparagus Pastry Rolls

Ham and Asparagus Pastry Rolls
© Matthias Würfl

Ham and Asparagus Pastry Rolls

Anja Auer serves up seasonal finger food with a chive and sour cream dip.

Anja Auer

For the pastry:

Ingredients (20 servings)
250 g flour
1 egg
1 teaspoon(s) salt
half teaspoon(s) sugar
50 g butter
100 ml whole milk
1/4 cube(s) fresh yeast (or a teaspoon of dried yeast)

For the asparagus ham rolls:

Ingredients (20 servings)
5 slices ham
10 spear white asparagus
2 tablespoon(s) chopped onions, fried until brown and crisp
1 egg (to brush the rolls)
1 tablespoon(s) sesame seeds
50 g grated Gouda cheese

For the dip:

Ingredients (20 servings)
200 sour cream
1 pinch(es) pepper
1 pinch(es) salt
1 bunch chives, finely chopped
  • In a bowl, mix together the flour, salt and sugar. Heat the milk and melt the butter in it. Let cool down until just lukewarm.
  • Add the yeast to the lukewarm milk and dissolve. Pour this mixture into the bowl, together with the egg.
  • Knead everything into a smooth pastry. Let rise for about an hour in a warm place.
  • In the meantime, prepare the filling by beating the egg and cutting the peeled asparagus lengthwise in the middle.
  • Preheat the oven to between 180 and 200°C.
  • Remove the pastry from its bowl onto a floured surface, knead into a ball and roll out thinly. Cut out rectangles, approx. the length of the asparagus pieces.
  • Halve the ham slices. Place a piece of ham on a piece of dough and roll up the asparagus up in it.
  • Brush the edges of the pastry with beaten egg and seal the edges. 
  • Brush the top of the rolls with egg and sprinkle with sesame seeds, roasted onions or grated Gouda cheese.
  • Place in the oven and bake for about 20 minutes until golden brown.
  • For the dip, mix sour cream, pepper, salt and chopped chives and serve with the rolls. 
Anja Auer
Find out more
Rhubarb Tarte
Baking
Rhubarb Tarte
It is rhubarb time! Fresh, tart, fruity - we pack all these flavours into one beautiful tart. Have...
By Julian Kutos
This crispy biscuit from Scotland is a refreshing change for the Christmas table.
Baking
Christmas Shortbread
The aromas of this Scottish classic have been adapted for the Christmas season.
By Marion Topitschnig
The classic Mailänderli is not decorated, apart from an egg coating.
Baking
Swiss Christmas Biscuits
These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of...
By Claude Brauchbar
A fresh Italian baguette is simply a pleasure. 
Baking
Italian Baguette
A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in...
By Julian Kutos
Crostata di marmellata. 
Baking
Crostata di Marmellata
Wonderfully fruity: Letitia Clark's 'Crostata di marmellata' from the book 'La Vita è Dolce'.
By Letitia Clark
Basic Strudel Dough
Baking
Basic Strudel Dough Recipe
Henriette Rois bakes her tasty strudels in the kitchen of her hotel. She now reveals her recipe for...
By Henriette Rois
Raspberry Biscuits
Baking
Raspberry Biscuits
A fruity biscuit creation by Julian Kutos best served with afternoon coffee.
By Julian Kutos
Blooming Focaccia
Baking
Blooming Focaccia
Theresa Baumgärtner shares this and many other recipes in her cookbook titled Spring Awakening.