Kimchi, Cheese & Spring Onion Puff Pastry Pinwheels Recipe
Introduction
These kimchi, cheese & spring onion pinwheels are a deliciously savory snack with a perfect blend of tangy kimchi and sharp cheddar. Wrapped in golden, flaky puff pastry, they make a great party appetizer or a tasty treat any time of day.
Ingredients
- 150g mature cheddar, grated
- 2 spring onions, thinly sliced
- 70g kimchi, roughly chopped
- 320g sheet ready-rolled puff pastry
- 1 egg, lightly beaten
- Togarashi, for sprinkling (optional)
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line two baking sheets with baking parchment.
- Step 2: In a small bowl, combine the grated cheddar, sliced spring onions, and roughly chopped kimchi.
- Step 3: Unroll the puff pastry sheet on a clean surface. Evenly spread the cheese and kimchi mixture over the pastry.
- Step 4: Carefully roll the pastry into a tight coil starting from one of the long sides, creating a log shape.
- Step 5: Slice the rolled pastry into 14 even pinwheels.
- Step 6: Arrange the pinwheels spiral-side up on the prepared baking sheets, spacing them well apart.
- Step 7: Brush each pinwheel lightly with the beaten egg to help with browning.
- Step 8: Bake for 30–35 minutes, or until the pinwheels are golden brown and puffed up.
- Step 9: Optional: Sprinkle with a pinch of togarashi for an added spicy kick. Let cool for 5 minutes before serving.
Tips & Variations
- For a milder flavor, rinse the kimchi briefly and drain it before mixing with the cheese.
- Try adding a sprinkle of sesame seeds on top for extra crunch and flavor.
- Swap mature cheddar for mozzarella if you prefer a gooier texture.
- Freeze unbaked pinwheels on a tray, then store in a freezer bag for up to one month. Bake straight from frozen, adding a few extra minutes to the baking time.
Storage
Store any leftover pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to maintain crispness. These pinwheels are best enjoyed fresh but can also be frozen before baking as noted above.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade kimchi for this recipe?
Yes, homemade kimchi works perfectly and adds a personalized touch. Just make sure it is well drained to avoid soggy pastry.
What can I use instead of togarashi?
If you don’t have togarashi, a light sprinkle of chili flakes or smoked paprika will provide a similar spicy and smoky flavor.
Print
Kimchi, Cheese & Spring Onion Puff Pastry Pinwheels Recipe
- Total Time: 45-50 minutes
- Yield: 14 pinwheels 1x
Description
Delight in these savory Kimchi, Cheese & Spring Onion Pinwheels, combining the spicy tang of kimchi with mature cheddar and fresh spring onions wrapped in flaky puff pastry. Perfect as a snack or party appetizer, they bake to golden perfection with a crisp, puffy texture.
Ingredients
Filling
- 150g mature cheddar, grated
- 2 spring onions, thinly sliced
- 70g kimchi, roughly chopped
Dough
- 320g sheet ready-rolled puff pastry
Others
- 1 egg, lightly beaten
- Togarashi, for sprinkling (optional)
Instructions
- Preheat the oven and prepare baking sheets: Heat the oven to 200°C (180°C fan)/Gas 6. Line two baking sheets with baking parchment to prevent sticking and ensure even cooking.
- Make the filling: In a small bowl, combine the grated mature cheddar, thinly sliced spring onions, and roughly chopped kimchi until evenly mixed, balancing spicy and cheesy flavors.
- Prepare the pastry: Unroll the ready-rolled puff pastry sheet on a clean surface. Spread the cheese and kimchi mixture evenly over the pastry, ensuring consistent coverage for balanced flavor in each pinwheel.
- Roll and slice the pinwheels: Starting from one of the long sides, carefully roll the pastry into a tight coil. Using a sharp knife, slice the roll into 14 equal pieces to create uniform pinwheels for even baking.
- Arrange on baking sheets and egg wash: Place the pinwheels on the prepared baking sheets with the spiraled side facing up. Space them well apart to allow puffing. Brush the tops lightly with the beaten egg for a glossy, golden finish.
- Bake the pinwheels: Bake in the preheated oven for 30-35 minutes until the puff pastry is golden brown and puffed up, indicating they are cooked through and crisp.
- Finishing touches and serve: If desired, sprinkle with togarashi for a subtle additional spice. Let cool for 5 minutes on a wire rack before serving to allow the pinwheels to set slightly and enhance flavor.
Notes
- Ensure the puff pastry is kept cold until ready to use for best puff and texture.
- Adjust the amount of kimchi based on spice preference.
- Togarashi adds a Japanese chili pepper kick but is optional.
- Serve warm to enjoy the cheese melted inside and the pastry crispness.
- These pinwheels can be made ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Korean-inspired fusion
Keywords: kimchi pinwheels, cheese snack, puff pastry appetizers, spring onion recipes, baked pinwheels, spicy cheesy pastries
