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Ham and onion wedges with cheddar, cress and chutney

Name: Ham and onion wedges with cheddar, cress and chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 3 cups (450g) self-raising flour; 150g chilled unsalted butter, chopped; 1/2 teaspoon dried chilli flakes; 100g thinly sliced ham, very finely chopped; 1 onion, grated; 1 tablespoon finely chopped flat-leaf parsley; 150g good-quality cheddar, grated, plus extra sliced cheddar to serve; 120-150ml milk, plus extra to brush

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15m

Ham and onion wedges with cheddar, cress and chutney

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Celebrate the Easter long weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.

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

Method

1.

Tomato chutney and mustard cress or rocket, to serve
2.

Preheat the oven to 200°C and line a baking tray with baking paper.
3.

Sift flour into a large bowl. 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 with a fork, then gradually add enough milk to make a soft dough.
4.

Turn the dough out onto a floured board and shape into a smooth 18cm round. Cut the dough into 8 wedges but don’t separate. Place on the tray, then brush with extra milk.
5.

Bake for 15 minutes or until golden and cooked through. Transfer to a wire rack to cool, then serve with sliced cheddar, chutney and mustard cress or rocket.