Ham and Onion Wedges with Cheddar, Cress and Chutney
Ham and Onion Wedges with Cheddar, Cress and Chutney
Ingredients
Dough
- 3 cups (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
- 1 tbsp finely chopped flat-leaf parsley
- 150g good-quality cheddar, grated, plus extra sliced cheddar to serve
- 120-150ml milk, plus extra to brush
Instructions
- 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 3 cups (450g) self-raising flour into a large bowl. Use your fingertips to rub in the butter 150g chilled unsalted butter, chopped until the mixture resembles breadcrumbs. Stir in the chilli flakes 1/2 tsp dried chilli flakes, chopped ham 100g thinly sliced ham, very finely chopped, onion 1 onion, grated, parsley 1 tbsp finely chopped flat-leaf parsley, cheddar 150g good-quality cheddar, grated, plus extra sliced cheddar to serve and 1/2 teaspoon salt with a fork, then gradually add enough milk 120-150ml milk, plus extra to brush 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.
15 min
