Cheese and Veggie Swirls
Recipe
The perfect crowd pleaser and enough for the whole family.
Serves: 12 people | Prep time: 15 minutes | Cooking time: 25 minutes
British | Snack
Ingredients
- 1 Greenvale Puff Pastry Ready Rolled
- 1 small Nature’s Pick Red Onion
- 100g Everyday Essentials Cherry Tomatoes
- ½ Nature’s Pick Loose Red Pepper
- 100g Emporium British Medium Cheddar
Method
- Take puff pastry out of the fridge and leave to come up to room temperature.
- Preheat the oven to 200°C and line two baking trays with parchment paper / reusable silicon mats.
- Finely chop all the veggies. Add red onions to a frying pan with a splash of oil and gently fry until softened. Add the peppers and tomatoes and cook for a further few minutes.
- Unroll pastry sheet and top with the vegetable mix, spreading it out evenly across the sheet leaving an inch wide gap along one long side.
- Top with grated cheddar.
- With a pastry brush, add a little milk or water to the ‘gap’ edge of the pastry.
- Starting with the long edge without the gap, start rolling the pastry up, keeping it as tight as possible (you can roll forwards a bit, then tuck the roll back and under to keep it tight). When fully rolled, use the dampened edge to stick the roll together.
- Cut the long roll in half, then quarters. Then cut each quarter into three slices – this should give you 12 even slices. Brush with milk.
- TIPS FOR CUTTING: You can remove a thin slice at each end first – this will give you 12 neat slices.
- Use a bread knife to cut you slices, gently saw rather than pressing down to keep your swirls in circles rather than squished shapes!
- Bake for 20-25 mins until golden brown. Cool fully on a cooling rack before packing for lunches.