Crisp flaky puff pastry filled with spiced chorizo and salty cheese. My Chorizo & Cheese Pinwheels are so addictive you’ll find it hard to eat just one!
I love pinwheels, they are so incredibly easy, quick and most importantly delicious. They are also very easily adapted to go with lots of great flavours. You may have already seen my Nutella Pinwheels and Cheese & Marmite Pinwheels which are so tasty.
I wanted to make a meaty pinwheel to add to my collection and chorizo slices came to mind. I love chorizo in any form, but chorizo slices really lend themselves to being used in a pinwheel. I didn’t completely cover the pastry with chorizo slices as it is naturally quite high in fat so I wanted to show some restraint. If you want to be indulgent you can add more chorizo.
You can use any cheddar you like, but I personally like to use extra mature cheddar because it has a delicious saltiness. Reduced fat cheese doesn’t work so well however as it doesn’t tend to melt as well. Plus there are times to go all out and this is one of those times.
I would recommend lining your baking tray instead of just spraying the tray directly with oil. This is because they tend to stick slightly to the tray which means you may break the pastry slightly when you take them off the tray.
These Chorizo & Cheese Pinwheels will keep in a airtight container for 3-4 days. You can reheat them in the oven if you would like but they are really tasty cold. They are an easily portable snack or great for a picnic.
375g puff pastry, ready rolled
100g chorizo slices
100g cheddar cheese, grated
Splash of milk or egg
- Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with
- Using the chorizo slices, make two lines along the longest side of the pastry
- Scatter the whole of the pastry with the grated cheese
- Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll
- Leave to chill in the fridge for 10 minutes
- Preheat the oven to 190ºC (fan assisted, 210ºC non fan) and line two baking trays with a silicon mat or baking paper
- Take the pastry out of the fridge and slice into rounds around 1cm in thickness
- Place the pinwheels on the oiled baking trays and brush with the milk or egg
- Bake for 10-15 minutes until the pastry is golden brown