Catherine Wheels
150g Red Leicester cheese, grated (cheddar is also good)
2 x 5ml tsp tomato puree
1 x5ml tsp worcestershire Sauce
3 x
15ml tbsp crunchy peanut butter (smooth works too)
1 egg, beaten
250g puff pastry
Makes 12
1. Mix together the cheese, tomato puree, worcestershire sauce, peanut butter and egg
2. Roll the pastry into an oblong approximately 10cm x 28cm (8" x 11")
3. Spread the cheese mixture onto the pastry right up to the edges leaving a 1cm (½") gap along on of the narrow edges
4. Brush the 1cm gap with water. Roll the pastry up towards the edge without the cheese filling
5. Cut the roll of pastry into 12 equal slices and place them flat onto a baking tray
6. Bake in a hot oven (220°C/Gas Mark 7) for 15 minutes until golden and crisp
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