Cheese and Onion Pinwheels

Hey folks! Sorry not posted anything for several days. We have had ‘technical’ difficulties. In other words, BBC2 hasn’t got a clue, and I’ve been too lazy to sort it out! LOL😄. But we met some lovely people for the first time the other day and made a few new, and old, snacks to try out on them. BBC2 gave these a try:

This is a little twist on pinwheels using blue cheese; BBC1 does not normally like strong cheeses like Stilton but I made cheese and onion pasties using Shropshire Blue cheese and he like them, so with that in mind I used Blue Shropshire to make these, as our friend Lizzie was coming over with a couple of her friends.

Ingredients:
500g/1lb puff pastry
1½ onions
200g/7oz Shropshire Blue cheese
1 tablespoon English mustard
½ tablespoon oil

Method:
Chop the onion fine, heat the oil in a small frying pan on a medium heat and cook the onions until they are soft and translucent don’t let them colour, take off the heat and let them cool.

Lightly flour your work surface and rollout the pastry to a square appox 20 inches by 20 inches and about a £1 pound coin thickness or an eighth of an inch, spread the mustard over one third of the pastry using the back of a teaspoon, so you work the mustard to the edges. Then spread the cold onions evenly over the surface of the pastry, grate the cheese into a bowl. Shropshire Blue can break off in lumps when you grate it, as it can crumble easily due to the texture, so break up the lumps and then spread the cheese over the pastry.

Roll the pastry from the mustard edge firmly so you have a long tube shape roll, using a sharpe knife trim one end to give you an even start, then cut into 1 inch dices and place on the baking trays, spacing well apart to allow for expansion.

Bake for 15 to 20 minutes until golden brown. When removed from the oven let them stand for 5 minutes or so before placing on a wire rack to cool.

Hey guys BBC1 here again, these were lovely. But I found they were much better served hot or warmed gently in the oven after going cold. When cold I found the mustard a tad overpowering. But when warmed the cheese comes through nicely, and they are much more enjoyable to my taste. Lizzie’s friend, Marge, who doesn’t like mustard was pleasantly surprised that these worked for her. I think this is because when they are cold or, room temperature, the mustard flavour takes over and predominates the whole thing.

I think you could make these with any kind of blue cheese or other, if you prefer, or can’t get Shropshire Blue. Play with it, and do you’re own thing. Very tasty!

Lizzie’s other friend, Marge’s husband, (I so want to say Homer!), Stephen, is a man of great taste. Of all the snacks we did that day he loved my British Bacon Cheeseburger Bites!

To the lovely Sailorswoman, we will reply soon affirmitevly. It’s just been one of those weeks. Also, we need to work out how to comply! Not the greatest comp experts! Lol😜