For 15 swirls
Ingredients:
Packet of ready rolled puff pastry
125 g Red Leicester, grated
Ingredients:
Packet of ready rolled puff pastry
125 g Red Leicester, grated
Tomato sauce
Olive oil
1 onion, chopped small
2 cloves of garlic, thinly sliced
1 sweet red pepper, chopped small
3 tomatoes, chopped small
2 tablespoons of concentrated tomato puree
1 teaspoon of dried oregano
Method:
Olive oil
1 onion, chopped small
2 cloves of garlic, thinly sliced
1 sweet red pepper, chopped small
3 tomatoes, chopped small
2 tablespoons of concentrated tomato puree
1 teaspoon of dried oregano
Method:
- prepare the tomato sauce: fry the onions on medium low heat in the olive oil till soft
- add garlic and red pepper, fry for another few minutes
- add tomatoes, tomato puree and oregano, and fry until all vegetables are soft (if it starts to burn, add a little water)
- puree with a stick blender and allow to cool
- preheat the oven to 200'C/fan oven 180'C
- add garlic and red pepper, fry for another few minutes
- add tomatoes, tomato puree and oregano, and fry until all vegetables are soft (if it starts to burn, add a little water)
- puree with a stick blender and allow to cool
- preheat the oven to 200'C/fan oven 180'C
- roll out the puff pastry leaving it on its plastic packaging (blue if you buy the Jus-Rol pastry), it will make it easier to move it later plus no need to flour your surface
- spread the tomato sauce evenly, leaving a 1 cm rim all around
- sprinkle on the cheese evenly
- roll the pastry back up, starting at a longer end, and as tightly as possible
- lift it by the plastic sheet underneath and chill in the fridge for 10 minutes
- meanwhile, line a baking tray with baking paper
- move the chilled roll onto a chopping board and discard the plastic wrapping
- with a very sharp knife, cut the roll into 15 slices and arrange them on the baking tray, allowing them space to expand while cooking
- bake in the preheated oven for 25 minutes
- allow to cool for 10 minutes before eating
- spread the tomato sauce evenly, leaving a 1 cm rim all around
- sprinkle on the cheese evenly
- roll the pastry back up, starting at a longer end, and as tightly as possible
- lift it by the plastic sheet underneath and chill in the fridge for 10 minutes
- meanwhile, line a baking tray with baking paper
- move the chilled roll onto a chopping board and discard the plastic wrapping
- with a very sharp knife, cut the roll into 15 slices and arrange them on the baking tray, allowing them space to expand while cooking
- bake in the preheated oven for 25 minutes
- allow to cool for 10 minutes before eating
And a few tips:
- leave the pastry in the fridge until you're ready to roll it out
- our swirls only had tomato sauce and cheese, but you can add many things to the filling, just make sure you've chopped them small, eg chorizo, ham, olives, sweetcorn etc - if it's too big pieces, your swirls will fall apart
- if your extra fillings need cooking, like pancetta or courgettes, cook them with the sauce, otherwise just sprinkle them on before you sprinkle the cheese
- I make these sometimes when we go travelling, as they're filling and easy to hold, even for my baby
*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*
- leave the pastry in the fridge until you're ready to roll it out
- our swirls only had tomato sauce and cheese, but you can add many things to the filling, just make sure you've chopped them small, eg chorizo, ham, olives, sweetcorn etc - if it's too big pieces, your swirls will fall apart
- if your extra fillings need cooking, like pancetta or courgettes, cook them with the sauce, otherwise just sprinkle them on before you sprinkle the cheese
- I make these sometimes when we go travelling, as they're filling and easy to hold, even for my baby
*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*
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