These 5 ingredient ham and cheese pinwheels with puff pastry are an easy and delicious lunch or snack loved by all ages.
Crispy flakey puff pastry filled with melted cheese and salty ham, with a thin layer of toasted sesame seeds around the outside; these savoury puff pastry pinwheels are a delicious treat, and you would never guess how simple they are to make! Using frozen puff pastry sheets that defrost in 15 minutes means that I often make these pinwheels when I’m stuck for lunch or snack ideas for that day. The thin layer of dijon mustard doesn’t add heat, you wouldn’t know it was there, but mustard enhances the cheesey flavour. If you really don’t like mustard then feel free to leave it out.
These savoury pinwheels have so many uses! They are perfect for: after school snacks, in lunchboxes, picnics, and as a canapé/appetizer.
I have made many pinwheels over the past few years. First for baby led weaning and now as a toddler snack. They are also loved by older family members who tend to clean the plate in a few minutes! These spinach pesto pinwheels are a popular vegetarian savoury pinwheel, and these savoury pinwheel hearts are a fun idea, especially around Valentine’s Day.
Ham and cheese is such a popular combination in our house with toddler Mini Jones, and these ham and cheese galettes are often requested; so I thought I would make pinwheels with ham and cheese. They were so popular I had to share the recipe with you!
How to make ham and cheese pinwheels:
Thaw the puff pastry sheet in fridge overnight, or at room temperature for 15 minutes.
Brush with dijon mustard, sprinkle over chopped ham and then grated cheese, roll into a log and then roll in sesame seeds.
Chill in fridge for 10 minutes before cutting into 1cm slices. Bake for 20 minutes until crisp and golden.
See the method here:
How to store savoury pinwheels: Place in an airtight container in the fridge for up to 3 days. They soften in the fridge slightly, so to make the pinwheels crisp again, reheat at 180˚C/356˚F until heated through.
Freezing puff pastry pinwheels: Cook as per recipe and then cool the pinwheels completely. Lay out in a single layer on a baking sheet and freeze until completely frozen. Move to a ziplock bag or tupperware container and freeze for up to 1 month. To defrost the pinwheels, take out as many as you need and defrost in fridge overnight.
Make them your pinwheels:
No sesame seeds: leave them out. You could use poppy seeds if you prefer.
Don’t like mustard: leave it out.
If you like this recipe you might also like these other kid friendly (and toddler friendly!) savoury snacks and lunchbox ideas:
Ham and Cheese Pinwheels
- 1 sheet frozen puff pastry, thawed (see notes below if you don't have sheets of puff pastry) ($0.38 /£0.43p)
- 100g (3.5oz) cheddar cheese, grated ($1.16 /£0.80p)
- ½ teaspoon dijon mustard ($0.04 /£0.01p)
- 60g (2.10oz) ham, roughly chopped ($0.86 /£0.36p)
- 1½ tablespoons sesame seeds, optional ($0.16 /£0.64p)
- If using frozen puff pastry sheets, then thaw in the fridge overnight or at room temperature for 10-15 minutes.
- Spread the dijon mustard all over the puff pastry in an even layer.
- Sprinkle over the chopped ham in an even layer.
- Sprinkle over the grated cheese.
- Starting at one edge, carefully roll the puff pastry into a log. You want to roll it quite tightly.
- Sprinkle the sesame seeds over a plate or chopping board, and roll the puff pastry log in the seeds to get an even coating of sesame seeds all over the outside.
- Place on a plate and put in the fridge for 10-15 minutes.
- Preheat the oven to 190˚C (fan)/374˚F. Line a baking sheet with baking paper.
- Transfer the log to a chopped board and using a sharp knife, carefully cut into 1cm (⅓") thick slices.
- Place the pinwheels onto the baking sheet leaving a little room in between as they will puff up slightly. Bake for 15-18 minutes, until the pastry is golden and the cheese is melted.
- Cool slightly on the tray before serving.
- Serve warm or at room temperature.