English Pastry Pinwheels With Cheese And Onion Food

BACON AND CHEDDAR PINWHEELS

Steps:

• The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
• If using leeks, have ready a large bowl full of cold water, and cut each leek in half lengthwise. Transfer to the bowl and begin removing any excess sand or grit from the inner layers. Pat dry and transfer to a cutting board. Begin slicing the leeks into thin rounds, white and light green parts only. Discard the dark green areas and the roots. Set aside until ready to use.If using an onion, finely dice and set aside until ready to use.
• Have ready a plate lined with paper towels. Saute the bacon in a saute pan over medium-high heat for about 10 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks or onions to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes for leeks, or 5 minutes for onions. Set aside to cool.
• In a small bowl, combine 1 egg and the water, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth. If you don't have a stand mixer, use a handheld mixer and medium-sized mixing bowl.
• Add bacon, leeks (or onions), cheddar, chives, pepper, and salt and mix on low to combine. Set aside until ready to use.
• On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 9"x13".
• Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, leaving an empty space about 1" wide on one of the ends for the egg wash. Using a pastry brush, brush the empty space lightly with the egg wash.
• Working from short-end to short-end, tightly roll the pastry toward egg wash end (just as you would cinnamon rolls) and pinch at the seam. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator, and allow the rolls to chill until firm, about 30 minutes.
• Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
• Remove from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends.
• Set pinwheels on a baking sheet, spacing them each about 2" apart, and bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly and serve.

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.

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.

EASY 3-INGREDIENT CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

CHEESE & PICKLE PINWHEELS

Steps:

• 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.

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

SPINACH PINWHEELS WITH FONTINA CHEESE (PUFF PASTRY)

Steps:

• Cook spinach according to directions on package. Drain well. (I usually skip this step and add the spinach in to sauté after the onion has softened).
• Preheat oven to 425°F.
• Melt butter in skillet. Add chopped onion and garlic. Cook over medium heat until softened. Remove from heat and add add spinach, parsley, salt, and pepper to taste. Cool. Mix in mustard and cheese. (I put in fontina and parmesan at this step).
• While spinach is cooling, take pastry out of package and let defrost.
• Lay pastry out on lightly floured board. Gently roll out dough, then cut lengthwise into 5 X 11-inch sections.
• Divide spinach mixture into fourths and spread to the edges of the pastry.
• Starting at the long ends, roll up the dough encasing spinach mixture.
• Using serrated knife, cut into 1/2 inch slices.
• (If baking immediately, lay on cookie sheet lined with parchment paper and flatten slightly.
• Brush slices lightly with egg wash. Sprinkle with Parmesan cheese.
• Bake in the middle of the oven for 10 minutes on one side. Turn over and bake for 5 minutes more.
• Remove from oven and let cool slightly on rack before serving.
• To freeze: Proceed through step 8. Place on baking sheet in freezer until firm. Remove pinwheels and place in freezer bag. These will keep for a couple of weeks.
• When ready to serve, brush frozen pinwheels with egg wash, sprinkle with Parmesan, and proceed as in step 11 baking for an extra 5 minutes.

CHEESE, MARMITE & SPINACH PINWHEELS

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with the longer side directly in front of you. Spread the Marmite over the surface. Tear the spinach over the Marmite and scatter with the cheese, making sure it's evenly spread.
• Tightly roll the pastry away from you (starting from the longer side) to create a long sausage shape, then cut into 12 pieces. Arrange over two baking trays lined with baking parchment, spiral side up, and squash down a little with your hand. Will keep covered and frozen at this stage. Bake for 15-20 mins (or 25 mins if cooking from frozen), until puffed and golden brown.