Ingredients:

  • 1 sheet (14.1 oz/400g) ready-made puff pastry, thawed
  • 4 oz (115g) sharp cheddar cheese, finely grated
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • 1 large egg, beaten
  • Pinch of sea salt
  • Freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine cheddar cheese, chives, melted butter, and Dijon mustard. Mix well; season with salt and pepper if desired.
  3. Gently roll out the thawed puff pastry sheet to a slightly larger rectangle if overly thick.
  4. Evenly spread the cheese mixture over the puff pastry.
  5. Starting from one long edge, tightly roll up the puff pastry into a log.
  6. Wrap the log in plastic wrap and chill in the refrigerator for at least 15 minutes.
  7. Slice the log into approximately ½-inch (1cm) thick pinwheels.
  8. Place the pinwheels onto the prepared baking sheet, leaving space between each. Brush with beaten egg.
  9. Bake for 15-20 minutes, or until golden brown and cheese is melted.
  10. Let the pinwheels cool on the baking sheet before transferring to a platter. Serve warm or at room temperature.