CHEESY CHILLI PINWHEELS
• 1 sheet ready-rolled puff pastry
• 120g grated mozzarella (or cheddar/mozz mix)
• 3–4 tbsp chilli chutney (habanero/red pepper works great)
• ½ red pepper, finely diced
• ½ green pepper, finely diced
• 1 small red onion, very finely chopped (optional)
• ½ tsp smoked paprika
• ½ tsp chilli flakes (optional, adjust to taste)
• Salt & black pepper
• 1 egg, beaten (for egg wash)
Method
• Preheat oven to 200°C fan / 220°C.
• Line a baking tray with greaseproof paper.
2. Fill
• Spread chilli chutney evenly all over, leaving a small border.
• Scatter peppers and onion evenly.
• Sprinkle over cheese, smoked paprika, chilli flakes, salt & pepper.
• Roll tightly from the long edge into a log.
• Chill for 10–15 mins (makes slicing cleaner).
• Slice into 2–3cm thick pinwheels.
• Place cut-side up on tray.
• Brush with egg wash.
• Bake for 18–22 mins until puffed, golden and bubbling.
