Pack classic cheese and pickle filling into puff pastry to make these moreish pinwheels. They’re ideal for summer picnics or buffets
- Preparation and cooking time
- Prep:10 mins
- Cook:20 mins
- Easy
- Serves 12
Ingredients
- 100g strong cheddar, grated
- 50g Lancashire cheese, grated
- 2 heaped tbsp pickle
- 1 tsp English mustard powder
- 320g sheet all-butter puff pastry
- 1 beaten egg
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Mix the cheeses together. Mix through the pickle and English mustard powder. Unravel the pastry on a lightly floured surface, spread the cheese mixture over and tightly roll into a sausage shape from the longest side. Trim off the ends. Cut into 10 rounds and put on a lined baking sheet (swirl-side up), brush with the egg and bake for 15-20 mins or until golden brown. Leave to cool a little before eating.
