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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 150 g puff pastry
  • 150 g mature cheddar cheese coarsely grated
  • 1/2 small onion finely diced
  • 1 medium egg beaten

Instructions

  • Oven Gas Mark 4 / 180C
  • Roll pastry into a square 25cm/10” X 25cm/10”.
  • Place cheese and onion into a bowl and add the beaten egg.
  • Stir well to form a thick paste.
  • Spread the paste evenly over the pastry, going right to the edges. Press down well.
  • Roll from the top edge towards you, keeping it as tight as you can without squashing the roll.
  • 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.
  • When ready to cook, cut into rounds using the score marks. Place on a baking tray leaving room for spreading.
  • Bake for 15 minutes until golden.

Notes

Tip: The logs may be frozen uncooked, ready for defrosting when ready and baked as above.

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