Kimchi, cheese & spring onion pinwheels

Pair the acidity of kimchi with mature cheddar in these fabulous pinwheels. They make great canapés for celebrations such as New Year’s Eve

  • Prep:10 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 163
  • fat 12g
  • saturates 6g
  • carbs 9g
  • sugars 0g
  • fibre 1g
  • protein 5g
  • salt 0.6g


  • 150g mature cheddar, grated
  • 2 spring onions, thinly sliced
  • 70g kimchi, roughly chopped
  • 320g sheet ready-rolled puff pastry
  • 1 egg, lightly beaten
  • togarashi, for sprinkling (optional)


  1. 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.

  2. 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.

  3. 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.

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