I have been sitting on the recipe for these gorgeous little pastry wheels since the end of last year. Packed with flavour, I thought they would be perfect for a Christmas party nibble!
However I never got round to posting it then and I figured, why hold onto it until next festive season when they would be just as good for a summer picnic?
Tangy vegan cheese with sweet caramelised red onion chutney, like a ploughman’s but wrapped in buttery pastry instead of bread.
The cheese you use needs to taste good and melt slightly. It doesn’t have to be one that completely melts – most vegan cheeses struggle to do this anyway – but it does need to soften up when baked.
Make sure to dice the onions very finely or the chutney will be too chunky to roll into the wheels and you could get a lot oozing out of the spiral. It should be fully chilled before spreading onto the pastry or everything is going to get very soft quite quickly and your roll won’t hold together.
You can make the chutney on its own to give as a lovely homemade gift by simply doubling the recipe. Store it in a sealed jar and it will keep in the fridge for up to 2 weeks.
Rolling them up can be a little fiddly but it doesn’t have to be perfect and they taste just as good however they look.
The walnut crust adds a delicious crunchy element to the outside and makes them feel a little fancier but it is optional, you can always skip this step and glaze the outside crust with non-dairy milk instead.
I prefer making these bite-sized for a party or buffet spread but you could make them much thicker according to your liking. I recommend making on the day you’re serving as the pastry doesn’t keep crisp either in an airtight container or the fridge.
Cheese and Chutney Pinwheels
Pastry wheels rolled with delicious melted vegan cheese and homemade rich red onion chutney
For the chutney:
- 3 medium red onions finely diced
- 1 garlic clove crushed
- 1/8 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp agave syrup
- 1 tbsp tomato purée
- ½ tsp salt & black pepper
- ½ tsp dried thyme
- 1/8 tsp ground nutmeg
- 50 ml water
For the wheels:
- 1 sheet vegan puff pastry sheet see notes
- 40 g vegan cheese finely grated
- 4 tbsp non-dairy milk
- 40 g walnuts
Add the diced red onion to a non-stick saucepan with the garlic and baking soda. Heat to medium-high.
Sauté for 10 minutes, stirring throughout, until softened and caramelised. Don't be tempted to add oil, the flavour comes from letting the onions cook in their own juices.
Add the rest of the chutney ingredients to the pan, turn the heat down to low and simmer for another 10 minutes until it's thickened up slightly.
Take off the heat and allow to cool completely in the fridge for at least an hour before making the wheels.
To make the pinwheels, roll the pastry sheet out flat with its baking paper lining. This will help you roll it later.
Spread out around ⅔ of the chutney over the pastry in a thin, even layer, leaving an inch border around all the edges.
Sprinkle over the cheese as evenly as possible and use a spatula to gently pat it down over the chutney layer.
You will be rolling the pastry sheet up from one of the shorter ends to the other. Decide which short edge you want to start from and cut two small indents, ½ inch horizontally from this edge on either side.
Using the indents as a guide, press down a ½ inch strip from the end of the pastry sheet. This is the beginning of your roll.
Using the baking paper underneath to help you guide the shape, gently continue rolling the sheet up into an even wheel shape. Some of the filling will likely spill out in this process so keep a clean knife or spoon near to clean up any that does.
Chill the roll in the fridge for about 20 minutes to firm up.
Preheat the oven to 180°C. Grease and line 2 baking trays.
In a pestle and mortar or a food processor, crush the walnuts to a breadcrumb consistency. Sprinkle over your work surface evenly.
Take your pastry roll out from the fridge and brush all over with a couple of tablespoons of non-dairy milk. Place at the edge of the walnut crumbs and gently roll it over a couple of times to create the walnut crust.
Trim off the ends of the roll. Carefully slice into individual pieces, around an inch thick. I find using a slow back and forth motion with a serrated knife gets the cleanest edges and keeps the shape of the spiral intact.
Place flat onto the baking trays and brush the tops with some more non-dairy milk.
Bake for 15 minutes, turning the trays halfway through. Once they are golden brown, take them out and allow to cool on the trays for 5 minutes.
These are best warm so place the pinwheels into a dish of your choice, alongside the remaining chutney which can serve as extra for topping. If you are making them ahead of time then let them cool down completely and then heat up in the oven for 5 minutes before you need them.