Delicious cheese and onion whirls great for a party treat or serve with soup.You can make a variety of whirls by adding your own variations to the cheese and onion, like fresh or dried herbs, finely chopped red chilli or cooked chopped bacon. For a stronger flavour replace the cheddar with crumbled Stilton. The recipe makes 60 whirls. They can be frozen uncooked ready to slice and bake.
block puff pastry, preferably butter puff pastry:
500g flour for rolling:
as required medium onion, finely diced:
1 grated mature cheddar cheese:
400g egg plus extra for basting:
Mix together beaten egg, cheese and onion into a thick paste.
Halve the block of pastry. Dust working surface with a little flour and roll out each pastry block to a rectangle shape - 20cm x 25cm
Divide the cheese mix between the pastry rectangles and spread evenly leaving a slight space along the top longer edge.
Brush a little beaten egg along the space at the top, and starting at the bottom of the longer edge, roll up the pastry quite tightly. Seal at the top edge, pressing gently.
Repeat with the other pastry rectangle.
Mark the pastry 1cm space apart all along the roll. The rolls can be cling-filmed and frozen at this stage or kept in the fridge for later ready to be baked off.
Cut the whirls along the score marks and lay on a parchment-lined tray, spaced about 3cm from each other.
Bake in the oven at 200 C / Gas 6 for about 20 minutes.
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