Puff Pastry Courgette & Prosciutto Straws


  • 4 large courgettes cut into quarters lengthways
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 16 slices Prosciutto/Parma ham
  • ½ x 320g pack ready rolled puff pastry, at room temperature
  • 2 heaped tbsp. pesto
  • 1 egg, beaten


  • Griddle pan
  • Baking sheet
  • Small square or rectangular flat plate to serve


  1. Preheat the oven to 210°C, 190°C Fan, Gas Mark 7.

  2. Line a baking sheet with parchment paper.

  3. Heat a griddle pan until really hot. Toss the courgettes with the olive oil then season with salt and black pepper.

  4. Char the courgettes on each side until coloured but not cooked through, then set aside to cool.

  5. Wrap half a piece of prosciutto ham around each piece of courgette.

  6. Unroll the pastry and place lengthways in front of you, then brush with the pesto and season with salt and black pepper.

  7. Cut the pastry from top to bottom into 7mm wide strips, then wrap around the ham wrapped courgette, pesto side towards the ham. Brush with the beaten egg and season with salt and black pepper.

  8. Place onto the baking tray and bake for 15-20 minutes until golden brown and crispy.

  9. Serve straightaway or at room temperature.