Cheese and Ham Pinwheels

Prep Time: 10mins
Cook Time: 20mins
Ready in: 30

Catherine Leyden is making some delicious cheese and ham pinwheels.


  • 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

  1. Preheat oven to 190°C/375°F/Gas Lightly grease and base line a 20cms/8" cake tin.
  2. Put the flour, salt and pepper into a mixing bowl. Rub in the butter or margarine, until mixture resembles bread crumbs.
  3. Add the milk and mix to a soft dough. Turn onto a floured board and gently knead.
  4. Roll on a floured surface until 30cms x 23cms/12" x 9" approx.
  5. 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.
  6. Roll up tightly like a swiss roll. Cut into slices about 2½cms/1" in thickness.
  7. Arrange in the cake tin, they will all be touching.
  8. 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.
  9. Great for School Lunches!!