Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cheese and Chutney Pastry Whirls

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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 60 minutes

    Makes: 24


    • 125g plain flour
    • 100g butter, diced and chilled
    • 100g Belton Farm Red Leicester, coarsely grated
    • 1 tbsp Baxters Albert's Victorian Chutney


    1. 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.
    2. 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.
    3. 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.

    Your recipe note

    Edit your recipe note

    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.


    For a Mediterranean flavour, replace the Red Leicester and chutney with Parmigiano-Reggiano and 1 tablespoon of Waitrose Sundried Tomato and Olive Tapenade.


    Average user rating

    5 stars