Friday, January 26, 2018

Retro: Ham and Green Onion Pinwheels

I've been kinda stuck in a retro frame of mind lately.   Actually, I've been having fun, and will continue with the theme at least for today and maybe more.
I'm also trying to use up what I have in the freezer/fridge/pantry partly because I've been working on a new cookbook and I'm trying to save time and effort.
OK, so you got me. 
I totally love these little pinwheel sandwiches.  They were always one of the canapes served at various functions that I attended back in the dark ages.
Just kidding.
I did grow up in an area which had a big British influence and these little sandwiches or versions thereof were almost always served alongside tea bread and little teeny sandwiches, with the crusts cut off.
  And these are even hearty enough you could make and serve them at a Superbowl party as well?
Retro: Ham and Green Onion Pinwheels
Just sayin...
To start with, you need Ham and Cream Cheese and Green Onions.  Oh, and a little heavy whipping cream and a touch of Mustard.
Mix them all together. Taste and adjust any seasonings you like.
Retro: Ham and Green Onion Pinwheels
Pull out loaf of Rye bread, cut the crusts off of about 5-6 slices of bread.  Take each slice of bread and flatten it out. I used Rye Bread cause ham and rye go so well together.
Take a good dollop of filling and spread it out in an even layer
Retro: Ham and Green Onion Pinwheels
Retro: Ham and Green Onion Pinwheels
Roll each piece up and trim the ends. Making sure to sample, gotta make sure it tastes good.
Retro: Ham and Green Onion Pinwheels
Make a little plate up, take pictures, of course this is totally optional unless you're a food blogger, and then it's a necessity. 
Retro: Ham and Green Onion Pinwheels

Retro: Ham and Green Onion Pinwheels

Yield: 30+ pieces

Deviled Ham and Green Onion Pinwheels
Retro: Ham and Green Onion Pinwheels

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
This is a fun canape to make and take and share. And hearty enough for lots of events.


8 oz. Cream cheese - room temp
2 cups cooked ham, chopped up in a food processor, keep it a little chunky.
2 teaspoons mustard, more or less to taste
2 tablespoons heavy cream - add more if needed
1 bunch green onions, chopped
5-6 slices rye bread, crusts cut off
cucumber and carrots for garnishes


Chop the ham up in a food processor until it's processed but not too fine.  Chop the green onions, including as much of the green part as possible.   Set aside.  Mix the cream cheese and heavy cream, along with the mustard.   Mix in the ham and chopped green onion and taste.  If you need it a little more spreadable, add more cream, if needed add more mustard to taste.

Take the rye bread out of the package, cut off the crusts and set them aside for another dish or for stuffing, croutons, etc.  Using a rolling pin, flatten each piece of bread.  Spread the ham filling on the bread evenly, then roll up.  Wrap in plastic wrap and place in the fridge for an hour or more for the filling to firm up.  After taking them out of the fridge, cut the end of each roll off, to neaten them up a little.  Cut each roll into 1/2 inch slices and place on a serving platter.  Decorate the platter a little and then stand back out of the way while everyone grabs one or two. 
I served them with some sliced cucumber and carrot, and they were a hit.  The cucumber tasted great on top of each little pinwheel.  I'm so going to do that again.
Created using The Recipes Generator

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. Your Ham and Green Onion Pinwheels are awesome and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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