- Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper.
- Step 2
Sift flour into a large bowl. Add butter. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
- Step 3
Make a well in centre and pour in milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured bench. Knead until smooth. Roll dough into a 1cm thick, 40cm x 28cm rectangle. Sprinkle cheese, tomatoes, chives and salt and pepper over dough. With longest side nearest you, gently roll dough up like a Swiss roll. Cut into 16 even rounds. Place, cut-side up, onto prepared baking trays. Brush with egg. Bake for 15 to 20 minutes or until golden and cooked through. Allow to cool on trays for 5 minutes before transferring to a wire rack.
Transport tip: Once pinwheels are cool, place into an airtight container or tie up in a clean tea towel.