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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

  1. Take puff pastry out of the fridge and leave to come up to room temperature.
  2. Preheat the oven to 200°C and line two baking trays with parchment paper / reusable silicon mats.
  3. 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.
  4. 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.
  5. Top with grated cheddar.
  6. With a pastry brush, add a little milk or water to the ‘gap’ edge of the pastry.
  7. 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.
  8. 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.
  9. TIPS FOR CUTTING:   You can remove a thin slice at each end first – this will give you 12 neat slices.
  10. Use a bread knife to cut you slices, gently saw rather than pressing down to keep your swirls in circles rather than squished shapes!
  11. Bake for 20-25 mins until golden brown. Cool fully on a cooling rack before packing for lunches.