Snacks and Starters - Cheese and Tomato Swirls

Friday 9th February 2018

Makes: 15
These delicious savoury pastries are wonderful served straight from the oven. They can be cooled and stored in an air tight tin for up to 3 days. To re-heat, pop in a hot oven 200C, 180C Fan, Gas 6 for 5 minutes.
1 x 500g block puff pastry, de-frosted, if frozen
4 rounded tbsp. tomato puree
3 tbsp. tomato ketchup
75g mature cheddar cheese
25g Parmesan cheese, freshly grated
  • On a highly floured work surface, roll out the pastry to a rectangle, about 35.5x40am (14”x16”)
  • Combine the tomato puree and the ketchup together in a small bowl. Mix well.
  • Using a pastry brush spread tomato mixture all over the pastry, top with the grated cheddar cheese.
  • Starting from one long edge, roll pastry into the middle. Roll opposite long end into middle. Gently press rolls together.
  • Cut into 15 slices. Turn each 'swirl' onto its side and flatten slightly. Brush with beaten egg and sprinkle with grated parmesan. 
  • Lift the swirls onto a baking sheet. Chill for 15 minutes.
  • Meanwhile pre-heat oven to 200C, 180C Fan, Gas 6.
  • Bake for 20-25 minutes, until golden. Serve warm or at room temperature.