Preheat oven to 190°C/375°F/Gas 5. Lightly grease and base line a 20cms/8" cake tin.
Put the flour, salt and pepper into a mixing bowl. Rub in the butter or margarine, until mixture resembles bread crumbs.
Add the milk and mix to a soft dough. Turn onto a floured board and gently knead.
Roll on a floured surface until 30cms x 23cms/12" x 9" approx.
Spread the cheese over the dough leaving an edge of about half an inch. Next spreads over the Ballymaloe and finally place the ham slices on top.
Roll up tightly like a swiss roll. Cut into slices about 2½cms/1" in thickness.
Arrange in the cake tin, they will all be touching.
Bake for about 20 minutes until risen and golden brown. Remove from oven and allow to sit in tin for about 5 minutes, then turn onto a wire tray. Pull pinwheels apart to serve.
Great for School Lunches!!
Behind Every Bake
Tasty Cheese & Ham Pinwheels
CATEGORY: All Recipes
COOK TIME: 20 mins
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What you need:
225g/8oz Odlums Self Raising Flour
50g/2oz Butter/Margarine
150ml/¼pt Milk
Salt & Pepper
Filling
200g Carton Philadelphia Cream Cheese
Ballymaloe Relish
Thin Ham Slices
How to:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease and base line a 20cms/8" cake tin.
Put the flour, salt and pepper into a mixing bowl. Rub in the butter or margarine, until mixture resembles bread crumbs.
Add the milk and mix to a soft dough. Turn onto a floured board and gently knead.
Roll on a floured surface until 30cms x 23cms/12" x 9" approx.
Spread the cheese over the dough leaving an edge of about half an inch. Next spreads over the Ballymaloe and finally place the ham slices on top.
Roll up tightly like a swiss roll. Cut into slices about 2½cms/1" in thickness.
Arrange in the cake tin, they will all be touching.
Bake for about 20 minutes until risen and golden brown. Remove from oven and allow to sit in tin for about 5 minutes, then turn onto a wire tray. Pull pinwheels apart to serve.
