Kimchi, cheese & spring onion pinwheels
- Esther Clark
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Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.8 out of 5.4 ratingsRate
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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)
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per pinwheel
- kcal163
- fat12g
- saturates6g
- carbs9g
- sugars1g
- fibre1g
- protein5g
- salt0.6g
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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.
Recipe from Good Food Vegetarian Christmas, December 2020
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A star rating of 4.8 out of 5.4 ratings
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