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A selection of kimchi, cheese and spring onion pinwheels

Kimchi, cheese & spring onion pinwheels

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

Pair the acidity of kimchi with mature cheddar in these fabulous pinwheels. They make great canapés for celebrations such as New Year's Eve

  • Freezable (unbaked)
Nutrition: Per pinwheel
NutrientUnit
kcal163
fat12g
saturates6g
carbs9g
sugars1g
fibre1g
protein5g
salt0.6g
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Ingredients

  • 150g mature cheddar, grated
  • 2 spring onions, thinly sliced
  • 70g kimchi, roughly chopped
  • 320g sheet ready-rolled puff pastry
  • 1 egg, lightly beaten
  • togarashi, for sprinkling (optional)

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6, and line two baking sheets with baking parchment. Combine the cheese, spring onions and kimchi in a small bowl.

  • STEP 2

    Unroll the pastry, spread with the cheese and kimchi mixture, then roll up into a tight coil from one of the long sides. Slice into 14 pieces.

  • STEP 3

    Arrange the pastry pinwheels, spiral-side up on the baking sheets, well spaced apart. Brush with a little of the beaten egg and bake for 30-35 mins, or until golden brown and puffed up. Sprinkle with some togarashi, if using, and leave to cool for 5 mins before serving.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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