Photo of Parma ham, Parmesan and sun-dried tomato twists by WW

Parma ham, Parmesan and sun-dried tomato twists

Points® value
Total Time
40 min
25 min
15 min
The perfect nibble for a party!


Calorie controlled cooking spray

4 spray(s)

Plain White Flour

225 g


½ teaspoon(s)

Cayenne Pepper

1 g

Low Fat Spread

100 g

Sun Dried Tomato Paste

1 tablespoon(s)

Parma Ham

50 g

Parmesan Cheese

50 g

Egg yolk, raw

1 medium

Poppy Seeds

1 tablespoon(s), level


  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray 2 baking sheets with calorie-controlled cooking spray.
  2. Sift the flour and salt into a large mixing bowl and add the cayenne pepper. Rub in the low fat spread with your fingertips until the mixture looks like fine crumbs. Stir in the sun-dried tomato puree, ham and cheese. Beat the egg yolk with 4 tablespoons chilled water, then add just enough to the mixture to make a soft, but not sticky dough. Wrap and chill for 10 minutes.
  3. Roll out the dough on a lightly floured surface to a large oblong, about 25cm x 30cm. Trim the edges, then cut into strips, measuring about 25cm x 1.5cm. Place onto the prepared sheets, twisting each pastry strip. Gather the trimmings together, re-roll them and make more twists, until the pastry is used up, you should have 24 sticks.
  4. Lightly brush the strips with any remaining egg mixture, then sprinkle with poppy seeds. Bake for 12-15 minutes until golden brown. Cool, then remove from the baking sheet. Store in an airtight tin for up to 2 weeks.
  5. 1 serving is 2 sticks