Ingredients:

  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 4 oz/115g thinly sliced cooked ham
  • 4 oz/115g cheddar cheese, grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh chives, finely chopped (optional)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 400°F/200°C/Gas Mark 6. Line baking sheet with parchment paper.
  2. Gently unfold the thawed puff pastry sheet on a lightly floured surface. If needed, lightly roll the pastry to even it out and make it slightly larger.
  3. Evenly spread Dijon mustard over the puff pastry, leaving a small border at the edges.
  4. Layer the ham and grated cheese evenly over the mustard. Season with pepper to taste.
  5. Starting from one long edge, tightly roll the puff pastry into a log. Seal the edge by pressing it lightly.
  6. Wrap the log in plastic wrap and chill in the refrigerator for 15-30 minutes for easier slicing (optional but recommended).
  7. Using a sharp knife or pizza cutter, slice the log into approximately ½-inch (1 cm) thick pinwheels.
  8. Place the pinwheels onto the prepared baking sheet, leaving a little space between each. Brush the tops with beaten egg.
  9. Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
  10. Let the pinwheels cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or serve warm). Sprinkle with chives, if desired.