Because sometimes you just need a little something to make your cocktail sing or your brunch table, kids lunchbox or afternoon snack come to life.
I mean, they could NOT be simpler – ready rolled puff pastry, that incredible miso marmite butter that I hope you have hanging around in your fridge or freezer, a little parmesan (because you can never have enough umami), some chives for green and if you really feel like pushing the boat out you can even sprinkle some sesame seeds on top.
THAT IS LITERALLY IT! Bake and devour. Your friends will love you. And quite frankly, that with a drink and it doesn’t matter what else you serve, you will be remembered forever as the host with the most.
For the Swirls
- 1 sheet ready rolled all butter puff pastry
- 60g (approximately 2 handfuls) grated cheddar cheese
- 2 tbsp chopped chives
- 1 large egg
- sprinkling of sesame seeds for top (optional)
Miso Marmite Butter
- (repeated here in case you can’t face clicking through to the original recipe)
- 100g salted butter (at room temperature)
- 2 tbsp white miso
- 2 tsp marmite (or vegemite)
Make the Miso butter first (this can be made in advance and kept in the fridge. Make sure it’s at soft spreadable room temperature before you use it).
Mix all the ingredients together in a medium sized bowl with a rubber spatula, or in the small bowl of a food processor until smooth.
Preheat your oven to 190C
Roll out your puff pastry sheet with the long side facing you. I keep it on the parchment paper that it comes in as it makes it easier to roll afterwards. Spread an even layer of the miso butter over the pastry, leaving a 1cm border around the outside. You will use about 30-50% of the butter (depending on the size of your puff pastry sheet).
Sprinkle over 2 good handfuls of grated cheddar cheese and gently press it down on to the butter and scatter over the chives.
Roll up the dough, starting with the edge closest to you and rolling away as tightly as possible. You can use the parchment paper to help guide you. You want to work quite quickly here as ideally you don’t want the pastry to get to warm or soft.
Once it is rolled into a long sausage shaped log, place it seam side down on a tray and put in the fridge for a few minutes to chill while the oven finishes heating up.
Line 2 baking sheets with parchment paper
Break the egg into a bowl and whisk with a pinch of salt ready to wash the pastry.
Once the pastry is firm again, remove the log and unroll from the parchment.
Slice into 1-2cm thick rounds and place swirl side up on your baking sheets leaving a good gap between them as they will puff and spread as they cook.
Brush the top and sides lightly with beaten egg and sprinkle with sesame seeds, if using.
Bake for 15-18 minutes until the rounds are golden and crisp. Allow to cool for a few minutes if you dare.
If you are making these in advance for a gathering, you can make them in the morning and reheat for a few minutes just before serving.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
