Name: Ham and onion wedges with cheddar, cress and chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 450g self-raising flour; 150g chilled unsalted butter, chopped; 1/2 tsp dried chilli flakes; 100g thinly sliced ham, very finely chopped; 1 onion, grated; 20.00 ml finely chopped flat-leaf parsley; 150g good-quality cheddar, grated, plus extra sliced cheddar to serve; 120-150ml milk, plus extra to brush

Ham and onion wedges with cheddar, cress and chutney

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Host a delightful Easter garden party with a spread of delicious bites for guests to enjoy.

Ingredients:

450g self-raising flour
150g chilled unsalted butter, chopped
1/2 tsp dried chilli flakes
100g thinly sliced ham, very finely chopped
1 onion, grated
20.00 ml finely chopped flat-leaf parsley
150g good-quality cheddar, grated, plus extra sliced cheddar to serve
120-150ml milk, plus extra to brush

Instructions:

Serve with a side of tomato chutney and mustard cress or rocket.
Preheat the oven to 200°C and prepare a baking tray by lining it with parchment paper.
Sift the flour into a large bowl, then use your fingertips to rub in the butter until the mixture resembles breadcrumbs. Stir in the chilli flakes, chopped ham, onion, parsley, cheddar, and 1/2 teaspoon salt using a fork. Gradually add just enough milk to make a soft dough.
Transfer the dough onto a floured surface and form into a sleek 18cm round shape. Slice the dough into 8 wedges without fully separating them. Arrange on a baking tray and generously brush with extra milk.
Bake until golden and fully cooked, then cool on a wire rack before serving with sliced cheddar, chutney, and mustard cress or rocket.

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