We always intend to use said items, but sadly, have a tendency to loose track of whats in there. So periodically we live off freezer food. This way the freezer get cleared and then it can be cleaned before we restock it again with sundry stuff.
Well prior to the next influx of supermarket bargains, the freezer is being cleared. Today, lurking under a tray of sausages and another of pork chops I found a pack of frozen puff pastry left over from the sausage rolls and mince pies I had made at Christmas.
The question then was what to make with it? Well I really didn't want to make a pie or sausage rolls etc so I decided much to my husbands satisfaction to make some cheese swirls. If you'd like to make some too, you'll need
Cheese Swirls Ingredients
1 Block frozen or fresh puff pastry
6 oz (170g) Red Leicester Cheese
6oz (170g) Strong Cheddar Cheese
Palin flour for rolling out
1 tbsp English Mustard
Sprinkle of fresh chilli flakes
Pre heat 190o C Gas mark 5 or 375oF
Roll out Puff pastry block thinly about 3mm thick ( just so its not going to split which rolled up)
Spread mustard over the whole surface of the rolled out pastry
Sprinkle over chilli flakes and salt and pepper
Grate cheese over the whole surface too and pat down surface.
|Cheese mustard etc need to be spread evenly over the complete pastry surface.|
Pictures to show the rolled pastry with cheese
With the end of the roll down wards onto the work surface, cut roll into sections slightly smaller than 1 cm in width and place these on a baking tray
|Cut into sections/slices|
Place baking trays into oven and cook until golden brown approx 10-15 mins
|Too scummy for words|
When cooked place on baking tray to cool then store in tightly lidded container. They are gorgeous when warm but equally yummy cold. To ring the changes you an use pesto (red or green) instead of mustard, this gives a very Italian taste to the cheese treats.