Bresaola Parmesan Twists
10 slices East Meats West bresaola
1 1lb/454 g pkg. frozen puff pastry, thawed
1/4 cup (50 mL) prepared pesto
1/4 cup (50 mL) fresh grated Parmesan
1 egg, lightly beaten
Preheat oven to 400°F (200°
On a lightly floured surface, roll out the puff pastry to make two 10-inch (25 cm) squares.
Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the Parmesan and lay half the pieces of bresaola over top, in a single layer, breaking up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut each half into 1-inch (2.5 cm) strips to make 20 pieces. Repeat with remaining pastry and ingredients.
Using your fingers, twist the pastry a few times, enclosing bresaola, and lay each piece on a parchment-lined baking sheet, about 1-inch (2.5 cm) apart. Return to freezer for 10 minutes (this will help them keep their shape during baking). Brush with egg mixture and bake in oven until golden and puffed, about 15 to 20 minutes. Repeat with remaining twists. They can be stored in an airtight container, at room temperature, for up to two days. They can also be stored in the freezer, unbaked, covered, for up to 3 months and baked as above.