wensleydale and spiced chutney filo rolls
Ingredients
Ingredients
Ingredients
Makes approx 14 rolls
- 7 sheets of filo pastry (I use jus rol)
- 3-4 tbsp of either melted butter, ghee or oil (for brushing the pastry)
- 200g Wensleydale cheese
- 5 tbsp of spiced apple and pear chutney (I used Waitrose)
- Optional to garnish - a few sprigs of fresh rosemary and/or thyme
Method
Ingredients
Ingredients
- Use a pastry brush or your fingers to brush one pastry sheet with oil or butter (gently to avoid tearing the pastry and/or overloading with too much oil/butter).
- Layer the second pastry sheet on top, making sure the two sheets are aligned. Brush this second sheet on top with oil/butter.
- Repeat with the third pastry sheet.
- Cut your stack of a
- Use a pastry brush or your fingers to brush one pastry sheet with oil or butter (gently to avoid tearing the pastry and/or overloading with too much oil/butter).
- Layer the second pastry sheet on top, making sure the two sheets are aligned. Brush this second sheet on top with oil/butter.
- Repeat with the third pastry sheet.
- Cut your stack of aligned and buttered/oiled sheets into 6 equal quadrilateral pieces (i.e. cut vertically into thirds, and then cut each third in half horizontally).
- For each roll, peel away 3 pieces from the top of your stack of cut pastry squares. Keep the remaining pieces under a damp tea towel so that they do not dry out.
- Lay out your aligned stack of 3 pastry squares.
- Cut a piece of Wensleydale to go inside the roll. It should be about the width of your finger, and around 2 cm shorter than the width of your pastry squares
- Place the piece of cheese towards the bottom of the pastry square stack, leaving a margin of around 1 cm on either side. If you are using scraps, shape and arrange your pieces into a strip of this size.
- Spread between ½ a tsp to 1 tsp of chutney across the cheese.
- Fold the edges of your pastry square stack at the margin. Fold inwards, making sure to fold over the cheese and chutney.
- When you have folded the ‘margins’ inwards, carefully and tightly roll up the pastry and filling.
- Use your melted butter or oil to seal the roll (and gaps between pastry layers if any)
- Repeat until your pastry is finished.
- Arrange rolls on a baking tray lined with baking paper. Have the side where the roll is sealed facing downwards.
- Brush each roll on all sides with melted butter or oil.
- Bake at 180 degrees (fan) for around 20-25 minutes - until rolls are a deep, golden brown.
Tips
Ingredients
Tips
- See @toyotastes (IG and TikTok) for a video reel
- Brushing pastry - if your kitchen is cold it may be easier to work with oil as butter can become solid quickly