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Cheese and Chutney Pastry Whirls
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Cheese and Chutney Pastry Whirls
Chutney and a good Red Leicester give these buttery biscuits a strong yet tangy taste.
- Preparation time: about 20 minutes, plus at least 20 minutes chilling time
- Cooking time: 15 minutes to 20 minutes
-
Total time:
55 minutes
to 1 hour
Makes: 24
Ingredients
- 125g plain flour
- 100g butter, diced and chilled
- 100g Belton Farm Red Leicester, coarsely grated
- 1 tbsp Baxters Albert's Victorian Chutney
Method
- Tip the flour into a food processor with the butter and whizz for up to 1 minute until the mixture resembles fine breadcrumbs. (Alternatively, use your fingertips to rub the butter into the flour in a large bowl.) Stir in the cheese and 1-2 tablespoons of cold water, until the mixture combines to form a dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 20 minutes.
- Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking parchment. Lightly dust a work surface with flour and roll out the pastry into a rough rectangle, about 20cm x 40cm and 5mm thickness.
- Using a knife or spatula, spread the chutney very thinly over the pastry. Roll up the pastry, starting from the longest edge, to form a log. Using a serrated knife, slice evenly into discs about 1cm thick and arrange on the baking sheet. Bake for 15-20 minutes until golden brown. Allow to cool slightly on a wire rack and serve either warm or cold.
Cook's tips
Cheese is much firmer and easier to grate if it is chilled. When the pastry's been rolled up to form a log, it can be chilled for up to two days in the fridge before baking.
Variation
For a Mediterranean flavour, replace the Red Leicester and chutney with Parmigiano-Reggiano and 1 tablespoon of Waitrose Sundried Tomato and Olive Tapenade.
Comments
This recipe was first published in September 2003.
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