Savoury pastry swirls

Pinwheels of pastry with a smooth, tangy filling make a light, golden, mouth-watering treat

Cheese, ham and leek spirals

Makes 12

200g cream cheese 120g thick-cut ham, finely diced 1 large leek, trimmed and sliced 1 tbsp butter 1 tbsp olive oil 1 sheet of puff pastry, approximately 320g plain flour, for dusting 110g mature Cheddar, grated sea salt and black pepper Melt the butter with the olive oil in a large sauté pan set over a medium heat. Add the ham, leek and a pinch of salt, sweating the leek until it is very soft, approximately 8 mins. Remove from the heat and stir in the cream cheese until melted and creamy in texture. Season to taste with salt and pepper. On a lightly floured surface, roll out the pastry into a rectangle approximately 35 x 23cm. Spread with the ham, leek and cream cheese mixture, stopping just short of the edges. With the shorter side facing towards the body, roll the pastry up into a thick cylinder shape. Cut into 2cm wide slices to make 12 in total. Arrange on their sides, spaced well apart, across two lined baking trays. Cover and leave to chill for 30 mins. Preheat the oven to 190°C/gas mark 5. Sprinkle the pastries with the grated cheese. Bake for 20–25 mins until golden brown and cooked through. Remove from the oven and allow the swirls to cool on their trays before serving.

“Well loved he garleek, oynons, and eek lekes. And for to drinken strong wyn, reed as blood”