
Cheese & pickle pinwheels
Pack traditional cheese and pickle filling into puff pastry to make these moreish pinwheels. They’re superb for summer time picnics or buffets
- Preparation and cooking time
- Prep:10 minutes
- Prepare dinner:20 minutes
- Simple
- Serves 12
- Vegetarian
Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish
Elements
- 100g sturdy cheddar, grated
- 50g Lancashire cheese, grated
- 2 heaped tbsp pickle
- 1 tsp English mustard powder
- 320g sheet all-butter puff pastry
- 1 overwhelmed egg
(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));
Methodology
- STEP 1
Warmth the oven to 200C/180C fan/fuel 6. Combine the cheeses collectively. Combine by means of the pickle and English mustard powder. Unravel the pastry on a calmly floured floor, unfold the cheese combination over and tightly roll right into a sausage form from the longest facet. Trim off the ends. Minimize into 10 rounds and placed on a lined baking sheet (swirl-side up), brush with the egg and bake for 15-20 minutes or till golden brown. Depart to chill a bit of earlier than consuming.