Ingredients
2 ½ cups self-raising flour
½ tsp cracked black pepper
250g leftover Christmas ham, cut into 1 cm dice
150g vintage cheddar, coarsely grated
2 spring onions, thinly sliced
1 tablespoon fresh chives, chopped
2 eggs
¾ cup milk
100g butter, melted and cooled
½ cup Beerenberg Hot Tomato Chutney, plus ¼ cup extra for the tops
20g parmesan, finely grated, to finish
1 tablespoon fresh chopped chives, to garnish
Directions
Preheat the oven to 200°C (180°C fan-forced) and line two baking trays with baking paper.
In a small bowl, mix the Beerenberg Tomato & Cracked Pepper Relish, pecorino, oregano and pepper until well combined.
Unroll the pastry sheet. Spread the filling evenly over one half, leaving a small border. Fold the other half over the top and press down gently all over to seal in the filling.
Cut across the short side into 1cm strips. Hold each strip at both ends and twist from the bottom up into a tight spiral. Place on the trays about 3cm apart, pressing the ends down lightly.
Whisk the egg yolk and milk together, then brush over each twist. Chill on the trays in the fridge for 20 minutes. This helps them hold their shape and puff evenly.
Bake for about 15 minutes, until puffed, crisp and golden. Swap the trays halfway through if your oven colours unevenly. Transfer to a wire rack to cool completely.
Serve with a small bowl of extra relish for dipping. Store in an airtight container for up to 3 days.
