Summary of "Perfect snack for any day - EASY CHUTNEY CHEESE ROLLS!"
Ingredients
- Fresh mint leaves: ~25 grams (remove thick stems)
- Fresh coriander leaves: double the amount of mint (remove thick stems, keep tender stems)
- Hot green chilies (to taste)
- Lemon or lime juice (generous amount)
- Sugar (to taste)
- Salt (to taste)
- Water (a splash, minimal to avoid watery chutney)
- Cheddar cheese (block, grated; can substitute with other cheeses or Parmesan for variation)
- Ready-made all-butter puff pastry (shop-bought, preferred for best results)
- Egg (for egg wash)
Optional Variation
- Basil pesto (store-bought or homemade)
- Artichoke pesto (a tiny amount, optional)
- Sundried tomato pesto or other pesto varieties
- Parmesan cheese (as an alternative or addition to cheddar)
Equipment
- Blender or pestle and mortar (for chutney)
- Grater (for cheese)
- Rolling surface and rolling pin (optional, for handling pastry)
- Baking sheet
- Oven preheated to 180°C fan / 200°C conventional
- Pastry brush
- Sharp knife
Method
1. Prepare the Chutney
- Remove thick stems from mint and coriander; keep tender stems.
- Wash herbs thoroughly.
- Combine herbs, green chilies, sugar, salt, lemon/lime juice, and a small splash of water in a blender.
- Blitz until smooth but avoid adding too much water to keep chutney thick and not runny.
- Alternatively, use a pestle and mortar if blender size is insufficient.
2. Prepare Cheese
- Grate cheddar cheese (or chosen cheese).
3. Prepare Pastry
- Lightly flour the work surface.
- Roll out the ready-made puff pastry gently.
4. Assemble Rolls (Chutney & Cheese version)
- Spread chutney evenly over the pastry.
- Sprinkle grated cheddar over chutney.
- Roll the pastry tightly from the long side, folding the first bit for a neat start.
- Roll halfway, then repeat rolling from the other side to meet in the middle.
- Brush the middle seam with beaten egg to seal.
- Turn the roll over and cut into slices.
- Brush off excess flour from slices.
- Place slices flat on a baking sheet (important: do NOT stand them upright, or they will collapse during baking).
- Brush all over with egg wash for a golden finish.
5. Assemble Rolls (Pesto & Cheese variation)
- Spread a thin layer of basil pesto (or other pesto) on pastry.
- Add a tiny amount of artichoke pesto if desired.
- Sprinkle cheddar or Parmesan cheese.
- Roll tightly from one side only (simpler roll).
- Cut into slices.
- Place slices flat on baking sheet.
- Brush with egg wash.
6. Bake
- Bake in a preheated oven at 180°C fan / 200°C conventional for 25-30 minutes.
- Watch closely; the rolls are done when puffed and golden brown.
7. Serve
- Let rest for 5 minutes after baking.
- Serve warm for best flavor and texture.
- Also delicious at room temperature, suitable for picnics, lunchboxes, or parties.
Chef Tips & Notes
- Do not add too much water to chutney to avoid watery consistency.
- Use good quality all-butter puff pastry for best puff and flavor.
- When rolling the chutney-cheese pastry, folding from both sides and sealing with egg ensures neat rolls.
- For pesto rolls, a simpler single-side roll is fine.
- Always place slices flat on the baking tray to prevent them from drooping or collapsing.
- Leftover chutney keeps well in the fridge for 4-5 days or can be frozen in ice cube trays for convenient portioning.
- These rolls are quick to prepare and ideal for snacks, drinks, lunchboxes, or gatherings.
- Variations with different cheeses or pestos allow customization.
Presenter: Chetna Makan Channel: Chetna Makan’s Kitchen (Kent, UK)
Category
Cooking
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