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

1. Mix together the onion, sun-dried tomatoes and herbs. Season well with salt and pepper.
2. Roll out the pastry into a thin rectangle, cutting any extra pieces to shape it.
3. Spread the tomato paste evenly over the pastry. Top with the onion mixture and cheese.
4. Tightly roll up the pastry starting at the long side until it forms a long roll. Brush the edge with egg to secure it.
5. Refrigerate for 20 minutes. Preheat the oven to 200°C, grease and line a baking tray.
6. Slice into 1 cm of discs. Arrange on the baking tray and brush each side with some egg.
7. Cook for 20 minutes until golden and crispy. Top with sea salt as they come out of the oven.

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