Ham & Cheese Pinwheel Puffs

Preheat oven to 400°F (200°C) and set rack to center. Line a baking tray with parchment paper; set aside. Unroll puff pastry sheet leaving on the parchment paper it comes packaged in. Brush lightly with beaten egg. Cover the pastry with slices of ham, one piece will need to be cut; leave 2 cm along one edge empty to seal the roll later. Brush the ham lightly with egg; discard any extra. Evenly scatter cheese over the ham ensuring the 2 cm gap along one edge stays clean. Starting at the edge opposite the clean edge, roll into a log. Transfer to freezer for 15-20 minutes to firm up slightly. Remove pastry from the freezer and peel away the parchment paper. Cut into 1 cm thick rounds and transfer to prepared baking tray leaving 3-4 cm between each. Reform into circles if needed then press lightly with the palm of your hand to flatten slightly. Bake in center of preheated oven for 25-30 minutes, rotating the tray once, or until puffed and lightly browned. Serve warm or cool to room temperature and store in an airtight container for 1-2 days.