Lunch

3 cups self-raising flour
100g chilled butter, cubed
1 cup milk
2 tbsp tomato paste
80g Hans 97% Fat Free Fine Sliced Leg Ham, chopped
80g button mushrooms, thinly sliced
¼ cup crushed pineapple, well squeezed
½ cup grated cheese

• Preheat oven to 200°C. Line baking tray with non-stick baking paper
• Combine the flour and butter in a large bowl. Use your fingertips to rub in the butter until fine crumbs form
• Add the milk, then with a round-bladed knife, use a cutting motion until the mixture just comes together
• Turn dough onto a lightly floured surface and knead until the dough is smooth
• Roll out the dough to a 30cm x 40cm rectangle
• Spread the tomato paste over the dough, leaving a 3cm border all round. Then, sprinkle with ham, mushroom, pineapple and cheese
• Starting from the long side, roll up the dough tightly and firmly. Trim the ends of the log and discard
• Cut the log into 2cm thick slices
• Arrange the slices on the baking tray, cut side up and side by side
• Bake for 25-30 minutes, or until golden. Set aside to cool