- 1 sheet of shop bought puff pastry or croissant dough
- 6 tbsp Branston Smooth Pickle
- 150g Mature Cheddar
- 6 slices of wafer thin ham, cut into triangles
- 1 egg whisked
- Preheat the oven to 200c / 180c fan.
- Roll out the puff pastry or croissant dough and cut into even triangles.
- Spread each triangle with Branston Smooth Pickle and top with grated cheese and ham.
- Roll them up, from the widest end, into neat croissants.
- Brush with egg wash and bake for 12 minutes.