# What You Need:
→ Pastry
01 - 1 sheet (~250 g) ready-rolled puff pastry, chilled
→ Filling
02 - 100 g thinly sliced cooked ham
03 - 100 g grated cheddar cheese or Swiss cheese
04 - 2 teaspoons Dijon mustard (optional)
05 - Freshly ground black pepper, to taste
→ For Baking
06 - 1 egg, beaten (for egg wash)
# How To Make:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Unroll the puff pastry sheet onto a lightly floured surface.
03 - Evenly spread Dijon mustard over the pastry surface, if using.
04 - Arrange the thinly sliced ham evenly over the mustard, leaving a 0.4-inch (1 cm) border along one long edge.
05 - Sprinkle grated cheese evenly over the ham and season lightly with freshly ground black pepper.
06 - Starting from the long edge without the border, tightly roll the pastry into a log, sealing the edge with a small amount of beaten egg.
07 - Using a sharp knife, cut the roll into 16 equal slices.
08 - Place the pinwheels cut-side up on the prepared baking sheet, spacing them slightly apart.
09 - Brush the tops of the pinwheels with beaten egg to enhance browning.
10 - Bake for 18 to 20 minutes or until the pinwheels are golden brown and crisp.
11 - Allow the pinwheels to cool slightly before serving warm or at room temperature.
