Kimchi Cheese Spring Onion Pinwheels Food

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.

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.

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 DOUBLE-CHEESE TOASTIES

Steps:

• Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
• Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.Twist itBLUE CHEESESwap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.LEFTOVER KIMCHIUse any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip - just blitz in a food processor with some soured cream and soft cheese until smooth.