375g pack ready rolled puff pastry, thawed if frozen
6 tbsp ready made pasta sauce (not too chunky)
100g wafer thin ham
100g mature cheddar, grated
1 egg, beaten
1 tsp dried oregano or mixed herbs
Preheat oven to fan 180C/conventional 200C/gas 6.
Unroll the pastry onto a lightly
floured surface and roll it out to
40 x 32cm. Spread a layer of
pasta sauce over it, leaving a
1cm border around the edges.
Arrange the ham evenly on
top, then scatter the grated
Starting at one of the short
ends, roll the pastry up as
tightly as possible. Chill in the
fridge for 10 minutes or so.
Take a very sharp knife and
cut the roll into 12 equal
slices, laying them flat on
2 non-stick baking trays as
you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.