Dolcelatte & prosciutto stuffed dried figs
Top dried figs with dolcelatte, prosciutto and a drizzle of honey for impressive yet surprisingly simple canapés. They make perfect party food
Jalapeño & cheese pinwheels
Serves 12
Easy
Prep:
Cook:
plus chilling
Serve these salty, cheesy and subtly spicy pinwheels at your next Christmas party, for the grown ups. You can leave out the hot sauce if you prefer less heat
Skip to ingredients
- 150g soft cheese
- 3 cheese slicescut into small chunks
- 125g red leicester cheesecoarsely grated
- 50g pickled jalapeñosroughly chopped
- few shakes of hot sauce(optional)
- 320g ready-rolled puff pastry sheet
- 1 eggbeaten
Nutrition: Per serving
- kcal200
- fat15g
- saturates8g
- carbs9g
- sugars1g
- fibre1g
- protein6g
- salt0.8g
Method
step 1
Combine the soft cheese, cheese pieces, red leicester, jalapeños and hot sauce, if using, in a medium bowl. Season well with salt and pepper, and set aside.
step 2
Unravel the pastry and evenly spread over the cheese mixture, right to the edges. Roll up into a tight spiral from a longer side, then slice into 12 pinwheels. Put on a baking tray lined with baking parchment, spaced well apart, then chill for 20 mins.
step 3
Heat the oven to 200C/180C fan/gas 6. Bake the pinwheels for 20-25 mins until golden, puffed up and risen. Cool on the tray for 5 mins, then serve warm.
