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
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 12
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.
