Hawaiian Pinwheels

Cook Time 45 minutes

Servings makes 24

Ingredients

250g (2 cups) freshly grated cheddar

4 slices of ham, finely chopped 

3 canned pineapple slices, drained, patted dry and chopped into 1.5 cm pieces

100g tomato paste

2 squares of frozen butter puff pastry, just thawed

1 tsp dried oregano

Method

Combine the cheese, ham and pineapple in a bowl.

Evenly spread 2 tablespoons of the tomato paste over each sheet of puff pastry, leaving a 1 cm border at the far edge. Sprinkle the oregano over the top, then spread on the cheese mixture. Roll each pastry square tightly into a log and wrap in plastic wrap. Place in the freezer for an hour until almost frozen - this helps to cut the pastry into perfect pinwheels.

Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper.

Unwrap the pastry logs and cut each log into twelve 2 cm thick rounds, so you have twenty-four pinwheels in total. Place cut-side up on the tray, leaving space for spreading, and bake for 20-25 minutes or until the pinwheels are golden brown. Allow to cool for 5-10 minutes before serving.

Store any leftover pinwheels in an airtight container in the fridge for up to 4 days.