- Puff pastry, in a square 68.75 g
- Pesto rosso 2.5 g
- Thyme or sage, finely chopped 1.5 g
- Spicy Gruyère cheese, freshly grated 20 g
- Smoked ham, cut into thin slices 25 g
Roll out the puff pastry into a 2-3 mm thick rectangle. Spread the pesto evenly over the top using a sandwich knife. Cover with sage or thyme and sprinkle some Gruyère cheese on top. Roll over gently with the rolling pin and press down firmly. Top with smoked ham. Fold the long sides in towards the middle two or three times and then fold together. Wrap in foil and place in the fridge for around 2 hours. Cut the strip of pastry into 4-5 mm wide slices. Cover the perforated plate with baking paper and arrange the slices on top, with the cut sides facing upwards (not too close together).
Place the perforated plate in the middle of the preheated barbecue and bake on the indirect setting for 12 to 15 minutes at 200° C. Remove the baking paper after around 5 minutes. Carefully remove the ‘Prussians” from the plate and leave them to cool for a short while.
5 minutes at a medium setting with the lid closed