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Ham pastry pizzas

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100 g g tomato chilli chutney tomato chilli chutney
2 tbsp tbsp tomato purée tomato purée
1 sheets sheet ready rolled puff pastry ready rolled puff pastry
2 slices slice ham ham
60 g g gouda cheese gouda cheese
(such as Parmesan, Red Leicester or cheddar, grated)
2 tbsp tbsp rosemary rosemary
(finely chopped)
1 eggs egg

Ham pastry pizzas

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30 min


These pretty spiral pastry pizzas are a great way of using up any leftover ham and work just as well for a light lunch with salad as they would on a platter of party food. If you find yourself with lots of leftovers after Christmas try adding some roasted vegetables and a mixture of cheeses too.

  1. Mix the chutney and tomato purée together until well combined, then spread the mix over the sheet of puff pastry.
  2. Scatter over the chopped ham followed by the cheese and half the rosemary. Tightly roll the pastry up from the short end and chill for 1 hour.
  3. Preheat the oven to 180°C/160ºC fan/gas mark 4. Line 2 baking trays with baking paper.
  4. Slice the chilled pastry into 1cm rounds and arrange across the trays, then brush with the egg and sprinkle with the remaining rosemary.
  5. Bake in the oven for 15-20 minutes, until golden and well risen.