English Pastry Pinwheels With Cheese And Onion Recipes

ENGLISH PASTRY PINWHEELS WITH CHEESE AND ONION

Steps:

• Fry the onions until soft and cooked.
• Preheat the oven to 180 degrees C or 350 degrees F.
• Lay out the puff pastry sheet.
• Spread the mashed potato over the pastry, leaving a half inch gap at one end (if you have a rectangular sheet of pastry, leave the gap along one of the longer sides). This will allow the pastry to seal once rolled and stop the filling overflowing.
• Spread the onions and cheese over the mashed potato, again leaving a gap.
• Roll the pastry tightly towards the end with a gap in the filling.
• Dampen with water the pastry where you have left a gap and use this part to seal the end to the roll.
• Cut into 3/4 inch pinwheels and bake on a tray in the oven for 12-13 minutes, or until the pastry is cooked and the cheese golden.
• Allow to cool slightly before removing from the tray.
• Serve warm or at room temperature.

KIMCHI, CHEESE & SPRING ONION PINWHEELS

Steps:

• 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.
• 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.
• 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.