Ham and Gruyere Pinwheels

Line 2 rimless baking sheets with parchment paper; set aside.

On lightly floured surface, roll out half of the pastry into 12-inch (30 cm) square.

Filling: Spread half of the mango chutney over pastry, leaving 1/2-inch (1 cm) border. Arrange half of the ham in single layer over top; top with half o the cheese.

Whisk egg with 1 tbsp (15 mL) water; brush lightly over border. Starting at 1 long edge, roll up firmly; pinch along seam to seal. Repeat with remaining pastry and filling. Wrap in plastic wrap; refrigerate until firm, about 1 hour or for up to 24 hours.

Using serrated knife, cut into scant 1/2-inch (1 cm) thick slices. Place on prepared pans (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)

Bake in centre of 425F (220C) oven until golden, about 15 minutes.

Additional information : Variations:
Prosciutto and Sage Pinwheels: Omit filling. Spread each half of pastry with 2 tbsp (25 mL) sweet mustard. Sprinkle each with 1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL dried, crumbled). Top each with 6 thin slices prosciutto in single layer.

Stilton and Walnut Pinwheels: Omit filling. Combine 1 cup (250 mL) crumbled Stilton, 1/4 cup (50 mL) finely chopped toasted walnuts and 1/2 tsp (2 mL) pepper. Sprinkle half over each half of pastry.

Smoked Salmon Pinwheels: Omit filling. Combine 1/2 cup (125 mL) herbed cream cheese, softened; 2 oz (60 g) smoked salmon, minced; 1 green onion, minced; and pinch pepper. Spread half over each half of pastry.

Source : Holiday Best 2003