Instructions

1. 1

   Spread the puff pastry out on the work surface with its paper.

2. 2

   Stir the tomato purée with the dried oregano and spread it thinly over the pastry. Leave a narrow border free along one long side, as that is where the roll sticks together later.

3. 3

   Cut the cooked ham into fine strips and scatter it evenly over the tomato purée together with the grated hard cheese.

4. 4

   Roll the pastry up firmly from the covered long side and cut the roll into slices about 1.5 cm thick with a sharp knife.

5. 5

   Lay the slices cut side up and press them down lightly. Beat the egg yolk with the milk and brush the edges of the pastry thinly with it.

6. 6

   Preheat the air fryer to 180 °C.

7. 7

   Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Set the swirls on it in a single layer with room around them and do not stack anything, as their weight holds the paper down; the rest go into a second round. Cook at 180 °C.

8. 8

   Do not turn the swirls over, as they rise in the basket and would fall apart. Carry on cooking at 180 °C until the pastry is golden and flaky and the cheese has melted.

9. 9

   Leave the swirls to cool briefly, as the cheese is very hot straight from the basket.