Until River mentioned it the other week, I had long forgotten about one of my favourite primary school lunches, the cheese wheel. So, full of childhood nostalgia, I decided I would try and come up with a slightly more grown up version for us to have at home. I had recently discovered sundried tomato paste when browsing the supermarket shelves, and thought this the ideal opportunity to give it a go.
I added some finely chopped sundried tomatoes too and some crumbled up feta cheese as the two go together so well, and I was super chuffed with the results. The wheels taste absolutely amazing, and three managed to roll their way into my mouth before I even had chance to take the photos.
Try not to skip the ten minutes chilling in the freezer, it really helps to firm the roll up before slicing which ensures nice, round swirls. If you are making in advance, then pop the roll in the fridge overnight and slice up before cooking.
- 375g (13oz) ready rolled puff pastry
- 4 tbsp sundried tomato paste
- 75g (2½oz) sundried tomatoes, chopped into small chunks
- 100g (3½oz) cheddar cheese, grated
- 75g (2½oz) feta cheese, crumbled
- large pinch dried basil
- 1 egg, beaten
- Preheat he oven to 200C/390F. Line 2 baking sheets with baking parchment.
- Unroll the sheet of pastry, with the short end facing you. Spread the tomato paste all over with a spatula, sprinkle over the sundried tomatoes, cheddar and feta cheese, followed by the basil.
- Brush the top edge with a little beaten egg and tightly roll the pastry up away from you. Wrap in clingfilm and chill in the freezer for 10 minutes.
- Once chilled, cut the ends off of the roll and cut into 10 slices. Arrange the slices on the prepared baking sheets, leaving plenty of room for them to puff. Brush again with some of the egg.
- Bake for 20-25 minutes, until puffed and golden