Cheese & pickle pinwheels
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Cheese & pickle pinwheels

By Esther Clark

Pack classic cheese and pickle filling into puff pastry to make these moreish pinwheels. They’re ideal for summer picnics or buffets

  • Prep:10 mins
    Cook:20 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 166
  • fat 12g
  • saturates 6g
  • carbs 10g
  • sugars 1g
  • fibre 1g
  • protein 5g
  • salt 0.6g

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

  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.

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