Sometimes a cheese and mustard whirl is just what you need when sipping a beer at home after work (or after a looong day if you’re a SAHM). Make sure you have plenty of carrot sticks ready to eat too because you don’t want ending up eating 10 of those cheesy whirls on your own.
Positive: >10 minutes to prepare
Negative: Industrial puff pastry is not my favourite go-to but it can be handy.
- 1 puff pastry roll (375 g)
- cheddar cheese
- Dijon mustard (wholegrain)
I actually used the other half of the puff pastry to make finger foods.
So these cheesy whirls can be made in 5 easy steps.
Unroll puff pastry and spread some wholegrain mustard (my favourite one!). You could use a brush but a spoon is perfectly fine.
Grate cheddar cheese as evenly as possible on top. Try not to forget each sides.
Roll delicately your pastry from on side to the other.
Using a sharp knife, cut carefully slices of about 2 cm. They will flatten a little bit but it’s OK.
Bake cheese and mustard whirls in preheated oven at 180°C for about 15 minutes or until cheese turns a nice golden colour.
My advice: Once you cut roll into slices you could brush the surface of your whirls with egg or milk to obtain a nicer golden colour when baked (I’m just too lazy to do it).
They are so many variations to make with these whirls! Don’t hesitate to be creative with what’s in your fridge/pantry:
- tomato sauce