Baked Canarejal Cheese With Iberico Ham & Manchego Twists

Instructions

1. Preheat oven to 200℃
2. Roll out both sheets of puff pastry to 0.5cm, cut out an equal size circle from each sheet
3. Line a tray with baking paper, place one circle of pastry on top
4. Put the Canarejal cheese in the middle with a cooking ring over the top to stop it from leaking out
5. Brush the rest of the pie with Fritada Pepper & Tomato Sauce 
6. Sprinkle the Manchego over the top
7. Starting at the top of the Canarejal cheese, lay strips of ham from the edge to the outside of the pastry in a full circle.
8. Leave a little ham hanging over the edge of the pastry
9. Cut a hole in the middle of your second piece of pie, the same size as the cheese
10. Carefully put the pie on top, then press the edge of the cheese to seal it well
11. Gently cut in-between all the ham strips so that you have lots of strips going from the middle to the edge of the circle
12. Twist each one around a few times and lay it back on the tray
13. Using a small sharp knife, make incisions on the top of the Canarejal, stick garlic slices into the slits
14. Brush the pastry with the beaten egg, add a drizzle of honey on the cheese and a twist of cracked black pepper all over
15. Bake 25-30 minutes until cooked through and golden
16. Serve immediately while the cheese is still melty and gooey!