Kimchi, cheese & spring onion pinwheels

• mature cheddar↗150g g

  grated

• spring onions↗2

  thinly sliced

• kimchi↗70g g

  roughly chopped

• puff pastry↗320g sheet ready-rolled

  sheet ready-rolled

• egg↗1

  lightly beaten

• togarashi

  for sprinkling (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6, and line two baking sheets with baking parchment. Combine the cheese, spring onions and kimchi in a small bowl.

2. 2

   Unroll the pastry, spread with the cheese and kimchi mixture, then roll up into a tight coil from one of the long sides. Slice into 14 pieces.

3. 3

   Arrange the pastry pinwheels, spiral-side up on the baking sheets, well spaced apart. Brush with a little of the beaten egg and bake for 30-35 mins, or until golden brown and puffed up. Sprinkle with some togarashi, if using, and leave to cool for 5 mins before serving.