Parmesan Whorls

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In the world of quick nibbles, antipasti and finger food, they don’t come much quicker or as fulfilling as these, and like a lot of good recipes it is possible to chop and change the ingredients to suit the occasion. Leave out the paprika and add curry powder and they would make a good intro to an Indian meal. Not strictly traditional but then again, being British, I have grown up in a culture where anything worth having, from any other culture,  was used, hence the existence of Chinese, Indian and kebab restaurants in every British city, town and village. A nice strong cheddar cheese would go well here as a substitute.

DSCN5808Preparation 10 Minutes. Cooking 20 minutes

Ingredients

1 packet of frozen puff pastry, thawed

1 egg beaten

150 gm/ 5 oz parmesan cheese, coarsely grated

a little flour for rolling

paprika

salt and pepper

Method

On a floured surface, unroll the puff pastry

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Brush generously with the beaten egg

Sprinkle on the grated parmesan

Roll the cheese into the pastry

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Generously sprinkle with the paprika

Give a good grind with the salt and pepper

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Starting from a short end, roll up the pastry

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Put it in the fridge for 30 minutes to cool it down and firm up

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Using a very sharp knife, slice of rounds at 10 mm/ 3/8 ths inch thick

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Transfer onto a baking sheet

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Bake in a pre set oven at 200 C/400 F/ Gas 6/Moderate Hot for about 20 minutes or until they are golden brown

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Cool on a wire rack and then eat . They won’t last too long so get ready to make some more!

 

 

 

 

 

 

 

 

 

 

 

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Filed under All Year, Antipasti, Cheese, Pastry, Spicy

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