Kimchi Cheese Spring Onion Pinwheels Recipes

EASY 3-INGREDIENT CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

KIMCHI GRILLED CHEESE

Steps:

• Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
• When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

KIMCHI, CHEESE & SPRING ONION PINWHEELS

Steps:

• 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.
• 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.
• 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.

KIMCHI GRILLED CHEESE RECIPE BY TASTY

Steps:

• Shred the cheddar cheese on the large holes of a box grater.
• Add the kimchi to a small bowl and use kitchen shears to cut into small pieces.
• Butter both sides of each slice of bread.
• Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the kimchi and cook until softened, about 2-3 minutes. Add the sugar and cook for an additional minute, stirring to incorporate. Transfer the kimchi to a bowl and wipe out the skillet.
• Turn the heat to medium and add both slices of butter bread to the skillet. Cook until the bottom is golden brown, 3-4 minutes. Flip the bread, then add the American cheese to one slice and all but 2 tablespoons of the cheddar cheese to the other slice. Top the American cheese with the kimchi and remaining 2 tablespoons cheddar. Cook until the cheese starts to melt and the underside of the bread begins to turn golden, 3-4 minutes.
• Sandwich the slices of bread together and cook, flipping once, for another 2-3 minutes, until the cheese is gooey and fully melted and the bread is well-toasted.
• Transfer to a cutting board and cut in half.
• Enjoy!

ENGLISH PASTRY PINWHEELS WITH CHEESE AND ONION

Steps:

• Fry the onions until soft and cooked.
• Preheat the oven to 180 degrees C or 350 degrees F.
• Lay out the puff pastry sheet.
• Spread the mashed potato over the pastry, leaving a half inch gap at one end (if you have a rectangular sheet of pastry, leave the gap along one of the longer sides). This will allow the pastry to seal once rolled and stop the filling overflowing.
• Spread the onions and cheese over the mashed potato, again leaving a gap.
• Roll the pastry tightly towards the end with a gap in the filling.
• Dampen with water the pastry where you have left a gap and use this part to seal the end to the roll.
• Cut into 3/4 inch pinwheels and bake on a tray in the oven for 12-13 minutes, or until the pastry is cooked and the cheese golden.
• Allow to cool slightly before removing from the tray.
• Serve warm or at room temperature.

KIMCHI, CHEESE & SPRING ONION PINWHEELS

Steps:

• 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.
• 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.
• 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.