100g/ 3.5 oz grated cheeseI used 50g / 1.8oz parmesan cheese and 50g / 1.8oz cheddar, you can also use any melting cheese you like
100g/ 3.5 oz sun-dried tomatoesoil-packed, from a 185g / 6.5 jar
70g/ 2.5 oz black olives
Preheat the oven to 200°C / 400°F / Gas Mark 6.
Grate the cheese (cheddar on large holes of the grater, parmesan on small ones), drain the sun-dried tomatoes, chop finely the tomatoes and olives. Mix all the ingredients together.
Roll out the puff pastry thinly, on a sheet of parchment paper or a silicone mat, to a thickness of approx. 2 mm / 1/16 inch. If you’re using all-butter puff pastry (homemade or store-bought) you need to sprinkle it well with flour, on both sides, before rolling out. It sticks a little more than a regular store-bought puff pastry.
Spread the filling in an even layer over the rolled out dough, press lightly into the dough.
Roll up the dough to create a long roll.
Cut into 1 cm / ½ inch slices, using a very sharp serrated knife, or better a thread (as on the photos) - the slices will be more even and look better. Slice a piece of thread under the roll, cross the ends over the top, pull tight and repeat.
Place the pinwheels on a baking tray lined with parchment paper, arrange the rolls 3 cm / 1 inch apart (they will rise a little). Flatten the rolls lightly, so that they have an even surface and thickness.
Beat the egg with a fork and mix it with milk. Brush the pinwheels with the egg wash.
Bake for 10 minutes, then reduce the temperature to 180°C / 350°F / Gas Mark 4 and bake for about 13 minutes or until golden brown.
Store in a tightly closed container. They are best served within 2 hours after baking - the will still be crispy, but after this time they will start to soften.
Reserve the oil from the sun-dried tomato jar. You can keep it in the fridge and add to salad dressings, it’s very aromatic.