Potato, cheese and apple pinwheels
A super simple but delicious recipe that is very comforting and perfect for the colder weather. It can be made with many different flavour combinations to suit your own tastes and is great for using up leftover ingredients.
Ingredients
- 5 medium sized potatoes
- 3 tbsp olive oil
- 50 g butter
- 2 brown onions, thinly sliced
- 250 g stewed apples
- Sprig of thyme, leaves removed
- Sprig of rosemary, finely chopped
- 250 g cheese, grated (I used Swaledale Traditional)
- 1 tsp salt
- Freshly ground black pepper
- 1 sheet of puff pastry
- 1 egg, beaten (to glaze)
Instructions
- Boil the potatoes in their skins (this helps to keep their flavour) for 10-15 minutes or until tender. Drain and allow to cool slightly before removing the skins with a sharp knife or potato peeler and roughly chop them into small chunks.
- Heat the olive oil and butter in a saucepan over a medium heat. Add the sliced onion and cook for about 5 minutes or until the vegetables have softened.
- Add the chopped potatoes, stewed apple, thyme leaves, rosemary and grated cheese and heat gently for a few minutes until everything is combined and warmed through.
- Season with salt and pepper, taste and adjust the seasoning as required. Remove from the heat and allow the mixture to cool.
- Preheat the oven to 200°C, gas mark 6.
- Unroll the puff pastry sheet onto a clean surface dusted lightly with flour. Spread the potato, apple and grated cheese mixture evenly over the pastry. Starting at one of the shorter ends, roll the pastry back up as tightly as possible. Place it back in the fridge to chill for about 10-15 minutes.
- Remove the roll of pastry from the fridge and cut into about 12 even sized slices. Place the slices flat side down on a baking sheet lined with parchment paper and brush all over with egg wash.
- Bake in the centre of the oven for 15-20 minutes, or until the pastry is puffed up, golden brown and cooked through. Allow to cool slightly before serving.
Notes
To make the stewed apples, core, peel and chop your apples quite finely. Add to a pan with a knob of butter and a bay leaf. Cook on a low heat for about 15 - 20 minutes or until softened and the apples have reduced down to a thick puree. Add a splash of water during the cooking process if the apple mixture starts to stick. Remove the bay leaf before using. The apples will keep in the fridge for about a week or for a couple of months in the freezer. They go well with porridge or granola at breakfast, make the perfect pie filling and are a great accompaniment to roast pork.