Ham and gruyère wreath

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.

2. 2

   Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in.

3. 3

   With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you.

4. 4

   Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives.

5. 5

   Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam.

6. 6

   Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected.

7. 7

   Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds.

8. 8

   Bake for 20-25 minutes until golden brown and bubbling.

9. 9

   Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping.

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.