- 1 portion Shortcrust pastry from the 'Every Day Cookbook'
- 65 grams parmesan, cubed
- 100 grams leg ham, roughly chopped
- 100 grams canned pineapple pieces, drained
- 2 teaspoons tomato paste
Make shortcrust pastry as per EDC recipe (alternatively you could use bought frozen shortcrust pastry). Form into a ball and wrap in glad wrap and refrigerate for approximately 15 minutes.
Place cubed parmesan in mixing bowl and grate for 10 seconds on speed 9.
Add ham and drained pineapple and chop for 4 seconds on speed 5 until a thick paste is formed.
Roll pastry into a rectangle about 5mm thick (trim edges if, like me, you find it hard to get the shape right!).
Spread tomato paste over pastry leaving about a 2cm gap on 3 sides and a slightly larger gap on one long edge.
Spread ham, cheese and pineapple paste over tomato paste.
Roll pastry into a long roll starting from the long edge with the 2cm gap.
Cut pastry roll into slices about 1.5 - 2 cm thick (depending on how thick you want the pinwheels).
Place on a baking tray lined with baking paper and bake in a 200 degrees celcius oven for about 25-30 minutes until lightly golden.
I made these using bread dough instead of pastry and they were also yummy - a bit more substantial for school lunch boxes
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