Time to unpack your blankets and baskets we’re going on a picnic! You can play with flavours and add extra fillings to these swirls, try bacon, feta, spinach or olives next!
- MAKES 25-30
- TOTAL TIME 1 HR
- Vegetarian
INGREDIENTS
- Red onion, finely chopped 1
- Sun dried tomatoes, finely chopped 8
- Rosemary, finely chopped 1 tsp
- Dried origanum 1 tsp
- Tomato paste 100 g
- Cheddar 150 g
- Puff pastry 400 g
- Egg, lightly whisked 1
METHOD
- Mix together the onion, sun-dried tomatoes and herbs. Season well with salt and pepper.
- Roll out the pastry into a thin rectangle, cutting any extra pieces to shape it.
- Spread the tomato paste evenly over the pastry. Top with the onion mixture and cheese.
- Tightly roll up the pastry starting at the long side until it forms a long roll. Brush the edge with egg to secure it.
- Refrigerate for 20 minutes. Preheat the oven to 200°C, grease and line a baking tray.
- Slice into 1 cm of discs. Arrange on the baking tray and brush each side with some egg.
- Cook for 20 minutes until golden and crispy. Top with sea salt as they come out of the oven.
