Ham and Parsley Plunder

Place flour, salt and dry yeast in a bowl. Beat the egg with lukewarm water, add it and knead everything into a smooth yeast dough.

Cover the dough and let it rise in a warm place for about 60 minutes, until it has visibly risen.

In the meantime, finely chop the parsley and mix it with egg, salt and pepper. Set aside a small amount for brushing/finishing.

Roll the yeast dough on a lightly floured surface to about 30 × 25 cm and spread the parsley mixture thinly over it.

Do not roll the puff pastry too thin; place it to fit over the yeast dough and spread the surface with tomato paste. Top with raw ham.

Preheat the oven to 180 °C fan (convection) and line a baking sheet with parchment paper.

Cut the dough into finger‑width strips about 8–10 cm long, twist each strip, and place them on the baking sheet with some space between.

Brush the plunder with the remaining egg/parsley mixture (or with beaten egg).

Bake in the preheated oven for about 15 minutes until the plunder are golden brown and crispy.

Serve best fresh, while still warm and flaky.