I am sure regular readers of my blog are starting to wonder what is going on, as recently I have shared a few savoury recipes…. gasp!!! Yep I do actually eat normal food as well 😉 I prefer to make sweet things but I do actually enjoy normal food too. And what I enjoy even more is food that is quick and simple to put together. And if it includes a few kitchen short cuts as well, all the better.
Lets get to the important things first, the time saving shortcuts. I used ready made puff pastry…… I can hear the gasps of horror! I have made puff pastry from scratch in the past and it is very time consuming and I personally feel it’s not very cost efficient. But by all means make your own if you have the time as I am sure it will be lovely and its very satisfying looking at something you know you have made from scratch.
The second shortcut I used was cheese that was bought ready grated. I can feel the looks of disappointment, but sometimes time is short and when you need to throw something together quickly the stores provide.
These shortcuts save me so much time, when I am entertaining friends and family I am not hiding away in the kitchen all the time baking away. Instead I am out spending time with them and enjoying a glass (or 2!) of red wine 😀
As mentioned cheese is the main filling here, I used a mature cheddar cheese as I feel it has a slightly better flavour for baking. I also used up some sun-dried tomatoes that I bought back from my recent trip to Rome and sprinkled them all with a good dose of smoked paprika. At the moment everything is getting dosed with smoked paprika ‘I Love It!’.
I didn’t add any extra salt to these as sun dried tomatoes can be salty already and any extra could make these too salty.
These lovely sun-dried tomato cheese pinwheels make a lovely accompaniment to a really nice salad. Or served as finger food for a buffet. These cheesy delights are best eaten soon after baking but will keep in the fridge overnight. Just pop them in the oven for 5 minutes to warm them back through again.
- 375 grams ready made puff pastry, (13 ounces)
- 220 grams grated mature cheddar, (2 and ½ cups)
- 25 grams sun-dried tomatoes chopped up into small chunks, (1/4 cup once chopped up)
- 1 teaspoon smoked paprika
- 1 egg beaten
- Take your puff pastry out of the fridge 10 minutes before you plan on using it then preheat your oven to 200C / 400F / Gas mark 6 and line with parchment paper or lightly grease a large baking sheet and place to one side.
- Chop up your sun-dried tomatoes into small chunks and measure out your grated cheese.
- un-roll your pastry to a flat sheet. If your's is a block and not a sheet roll it out to about 35cm x 25cm.
- Sprinkle the pastry sheet with the grated cheese and the chopped up sun-dried tomatoes leaving a 1 inch boarder around the edges.
- Roll it up from the long edge like a swiss roll. And using a sharp knife cup them up about 1 inch thick, you should get about 12 out of the roll.
- Beat your egg in a bowl and give each of the pinwheels an egg wash.
- Pop them on your baking sheet spaced out a little and place them in your preheated oven for 20 to 25 minutes. You are looking for them to be a golden brown and the cheese bubbling.
- Take them out of the oven once they are cooked and allow them to cool for 5 minutes on their tray before serving, because melted cheese can be molten hot!
- Serve the day of baking but they can be kept in an airtight tin overnight and reheated in a warm oven for 5 minutes the next day.