Cheese and onion whirls

These make a great last minute canapé or just a nibble with a drink.

I make a large batch and freeze them in a 12-portion roll.

You can substitute the onion with fresh chives or spring onion for a colourful result.

Cheese and onion whirls
Yields 30
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 150g puff pastry
  2. 150g mature cheddar cheese, coarsely grated
  3. 1/2 small onion, finely diced
  4. 1 medium egg, beaten
Instructions
  1. Oven Gas Mark 4 / 180C
  2. Roll pastry into a square 25cm/10” X 25cm/10”.
  3. Place cheese and onion into a bowl and add the beaten egg.
  4. Stir well to form a thick paste.
  5. Spread the paste evenly over the pastry, going right to the edges. Press down well.
  6. Roll from the top edge towards you, keeping it as tight as you can without squashing the roll.
  7. Tuck in the ends and ensure the join is well sealed. Using both hands gently keep rolling the ‘sausage’ to combine it well and slim it down to about a 30cm/12” length. Score at 1cm spaces. Chill well. By chilling for a longer time you will have a better round shape as it cuts more cleanly.
  8. When ready to cook, cut into rounds using the score marks. Place on a baking tray leaving room for spreading.
  9. Bake for 15 minutes until golden.
Notes
  1. Tip: The logs may be frozen uncooked, ready for defrosting when ready and baked as above.
Sheila's Pantry http://sheilaspantry.com/

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