Gouda, sage and ham pinwheels

Ingredients

3 cups	Self raising flour
1 tsp	Salt
2 tsp	Freshly ground black pepper
1	Egg
80 g	Butter, cubed
¾ cup	Whole milk
1 large handful	Champagne ham, slices (Main)
1 small bunch	Fresh sage
12 slices	Aged gouda
1	Egg, whisked with 1Tbs of milk to make an eggwash

Directions

1. Preheat oven to 220C. Grease an oven tray.
2. Put the flour, salt and pepper into a large mixing bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs.
3. Whisk the egg and milk together. Add enough to the dry mix until it holds together. Turn out onto a lightly floured surface. Gently knead.
4. Roll out, using a little flour to prevent the rolling pin sticking. Place the ham, sage leaves and gouda on one edge, then roll over.
5. Brush with the eggwash and bake for 10 minutes.
6. Slice into rounds then brush with the eggwash again and bake for a further 10 minutes or until golden.