Ham and cheese sticks with three kinds of dips
easy
40 mins
40 mins
Ingredients
- 3 discs (à 75 g) deep-frozen puff pastry
- 1 Onion
- 2 Garlic cloves
- 1/4 collar Parsley and chives
- 375 g Low-fat curd
- 125 g Salad mayonnaise (50 % fat)
- 75 ml Mineral water
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Tomato ketchup
- 1 TEASPOON Tomato paste
- 7-10 Tbsp Sweet peppers
- 3 discs (45 g each) Cured ham
- 25 g grated medieval Gouda cheese
- 1-2 TEASPOONS dried thyme
- baking paper
- 7-10 Tbsp Parsley
Directions
- 1
Place puff pastry slices next to each other and let them thaw at room temperature for about 15 minutes. For the dips, peel onion and garlic and dice very finely. Wash parsley and chives and dab dry. Chop parsley finely. Cut the chives into small rolls.
- 2
Mix quark, mayonnaise and mineral water. Season with salt and pepper. Divide dip into three portions. Mix 1/3 with parsley and chives. Stir garlic and onions into the second dip. Season remaining dip with ketchup, tomato paste and paprika. Season to taste again with salt and pepper if necessary. Cut puff pastry slices into 7 strips (approx. 1.5 cm wide). Cut the ham also into 1.5 cm wide strips. Place the ham strips on the puff pastry strips and twist into cords.
- 3
Season to taste again with salt and pepper if necessary. Cut puff pastry slices into 7 strips (approx. 1.5 cm wide). Cut the ham also into 1.5 cm wide strips. Place the ham strips on the puff pastry strips and twist into cords. Lay the cords on a baking tray lined with baking paper, sprinkle with cheese and thyme and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. Put the dips into three bowls, dust the red dip with paprika, serve the green dip garnished with parsley as desired. Serve ham and cheese sticks garnished with parsley as desired
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