Side Dishes Starters/Snacks Breakfast Cheddar & Red Onion Whirl
Serves : 10
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 2 x 350g croissant dough or 700g puff pastry, rolled into 5mm thick rectangle
- 2 tbsp English mustard
- 1 red onion, finely chopped
- 2 tbsp chopped thyme leaves
- 300g mature cheddar cheese, grated
- freshly ground black pepper
Nutrition
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Method
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Preheat the oven to 200°C/fan 180°C/ gas mark 6 and grease a 20cm deep sided round cake tin and line the base with baking parchment.
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Unroll both the croissant doughs and lay out next to each other, across a lightly floured work surface and brush the dough with the mustard.
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Tip the onion, thyme and cheese into a bowl and mix together, then scatter over the dough to cover it totally. Season with black pepper and press down gently so that the cheese sticks to the dough.
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Cut the dough lengthways into 3 strips each – so you have 6 strips in total. Starting at one short edge, roll the dough up carefully into a pinwheel, then turn and continue rolling into a pinwheel with the next strip. Repeat until all 6 strips are formed into a huge pinwheel.
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Carefully transfer the roll to the cake tin – whirl side upwards. Scatter over any leftover cheese and onion that’s fallen out then bake in the oven for 40 minutes until golden brown and risen. If it’s getting a little brown on top, cover with foil and continue to bake.
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Remove and cool for 10 minutes in the tin before lifting out, using the parchment paper and laying onto a wire rack.
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Serve warm cut into wedges or just simply torn apart.
