So if Yorkshire Puddings are one of my favourite things then Kimchi is definitely another. Kimchi is a popular side dish in South-Korea (probably North too but I haven’t visited there!) and comes free with every meal. It’s just cabbage fermented in Korean spices and is absolutely delicious and apparently really good for you too. Unfortunately, I can’t claim this recipe as a health food as cheese and puff pastry are also in the mix but I can claim that it’s delicious. On the BBC Good Food recipe I used, there is 70g kimchi. This didn’t really seem like so much as I really wanted the kimchi flavour to come through so I used a large jar, picking up the pieces of cabbage with a fork to avoid the juices soaking the pastry.
Makes about 12 – 14
- 1 roll puff pastry (mine was about 340g)#
- 2 spring onions
- 150g mature cheddar
- 1 egg
- 1 large jar kimchi
1.) Preheat the oven to 200 degrees C
2.) Grate 150g cheese. Finely slice the spring onions. Break an egg into a bowl and whisk it up with a fork.
3.) Prepare a baking tray with some parchment paper.
4.) Roll out the pastry onto the baking tray.
5.) Sprinkle the cheese and onions over the pastry. Dot around pieces of the kimchi.
6.) Tightly roll up the puff pastry.
7.) Slice up the roll of pastry, place the wheels flat on the baking tray.
8.) Brush the wheels with the egg.
9.) Bake for 30 – 35 minutes.
10.) Leave to cool for 5 – 10 minutes before attempting to move the pinwheels.