Kimchi, cheese & spring onion pinwheels
By Esther Clark
Pair the acidity of kimchi with mature cheddar in these fabulous pinwheels. They make great canapés for celebrations such as New Year’s Eve
- Prep:10 mins
Cook:35 mins
- Easy
Nutrition per serving
- kcal 163
- fat 12g
- saturates 6g
- carbs 9g
- sugars 0g
- fibre 1g
- protein 5g
- salt 0.6g
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
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.
