Anchovy and gruyere pinwheels
- Spread the mustard over the pastry to the milk and sprinkle with the other ingredients.
- Carefully roll up the pastry as you would a swiss roll, then wrap in baking paper and refrigerate until firm – at least 1 hour.
- Preheat the oven to 180C. Slice the roll into 2cm rounds and place on non-stick baking trays.
- Bake for 15 minutes or until golden. Serve immediately