500g block all butter puff pastry
3tbsp butter, melted
6-8 thin slices ham
125g Gruyere or Cheddar cheese, grated
Roll the pastry out on a lightly floured work surface into a rectangle 20cmx 26cm and the thickness of a £1 coin. Brush with the melted butter and then cover with a layer of ham slices. Sprinkle over the grated cheese. Then starting with the long edge, roll the pastry up into a log. Trim the ends, wrap the log in clingfilm and chill for 20min.
Then using a sharp knife cut the pastry log into 12-14 slices. Arrange the slices on baking sheets lined with non stick baking parchment. Cook at 180°C for 15-20min or until the pastry is golden and the cheese bubbling. Set aside to cool for 5 min before eating.
Not a fan of cheese and ham? Replace them with pesto and sun dried tomatoes.