Kimchi, Cheese & Spring Onion Pinwheels
Balance the tangy acidity of kimchi with rich, mature cheddar in these delicious pinwheels—perfect for serving as canapés at celebrations like New Year's Eve.
Ingredients
- 150g mature cheddar grated
- 2 spring onions thinly sliced
- 70g kimchi roughly chopped
- 320g sheet ready-rolled puff pastry
- 1 egg lightly beaten
- togarashi for sprinkling (optional)
Instructions
- 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.
Nutrition
Calories: 163kcalCarbohydrates: 9gProtein: 5gFat: 12gSaturated Fat: 6gSodium: 0.6mgFiber: 1gSugar: 1g
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