Cheese and Mustard Puff Pastry Pinwheels
An easy and impressive canapé to put out at upcoming Christmas, New Year parties or to take out for a picnic. These puff pastry pinwheels only use 3 ingredients too!
Servings 22
Ingredients
- 375 g pack ready rolled puff pastry
- 2 tablespoons mustard I use 1 tablespoon wholegrain mustard and 1 tablespoon Dijon or English mustard
- 100 g mature Cheddar grated
Instructions
- Take your puff pastry and unroll it. Spread the mustard evenly across the sheet of puff pastry and top with the grated cheese.
- Starting at the long end of the pastry, tightly roll the pastry. Cover and leave to chill in the fridge for at least 10 minutes - this makes slicing easier.
- Once you're ready to bake the pinwheels, preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper.
- Take a serrated knife, trim the edges and slice the pastry roll into 1cm pieces and distribute evenly between the baking trays. The recipe makes approx. 22-24 pinwheels. (At this point you can freeze the (unbaked) pinwheels for up to one month.)
- Bake the pinwheels for 15 minutes or until lightly golden. Allow to cool for a few minutes before serving. They can be eaten both hot and cold, store the pinwheels in an airtight container at room temperature for up to 2 days.