Ham, Herb and Cheese Pinwheels

Spread and roll for an instant crowd pleasing party nibble. If you are feeling flush and want to make them more sophisticated use slices of smoked salmon instead of ham.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 10 minutes Makes 20 pieces

250g Cream Cheese or Boursin
3 tablespoon chopped Chives

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
3 large soft flour Tortillas about 24cm diameter
12 thin slices of Ham

Instructions

Mix the chives with the cream cheese in a bowl.
Divide into thirds and spread the mixture onto each tortilla.
Place three slices of ham on top of the cream cheese and then roll up into a really tight sausage shape. Wrap in cling film tightly and put into the fridge to firm up. The longer you leave them to chill the easier they will be to cut.
Cut into small slices about 1cm wide and serve on a platter.

To freeze ahead: Complete the recipes up to the end of step 3. Store the pinwheels in an airtight container and freeze.

To use: Remove the pinwheels from the freezer and allow them to thaw a little so you can cut them but are still a little frozen, they will finish defrosting once cut.

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