2 cups self-raising flour
80 g chilled butter, chopped
¾ cup milk
¼ cup tomato paste
¾ cup shaved honey ham, diced
225 g can pineapple slices, drained well and diced
1 teaspoon mixed dried herbs
1 cup grated pizza or mozzarella cheese
- Preheat oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Place flour and a pinch of salt into a large bowl. Rub butter into flour with your fingertips until the mixture resembles fine breadcrumbs. Add milk and mix together with a butter knife until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth. Roll out into a 30 x 40cm rectangle. Spread dough with tomato paste, leaving a 2cm gap around the edges. Sprinkle with ham, pineapple, herbs and cheese. Brush the edges of the dough with a little extra milk.
- Starting on the long side, roll up the dough firmly to form a log. Trim both ends then cut the roll into 16 even slices about 1.5cm thick. Transfer to the baking tray. Bake for 20-25 min or until golden brown and cooked through.
- Remove from the oven and immediately insert a wooden skewer into the centre of each, pushing all the way through. Let cool on a wire rack. Wrap individually in cellophane to sell.