Cheddar Cheese Pinwheels with Chives and Black Pepper

These freeze well, and can be pulled out and warmed up in the toaster oven for a quick hors d'oeuvre.

--B

Cheddar Cheese Pinwheels with Chives and Black Pepper

Makes 32

1 package puff pastry (2 sheets) defrosted

2 cups sharp cheddar cheese

1/2 cup chives

freshly ground black pepper

1 egg, whisked

sea salt (Maldon)

Preheat the oven to 425 degrees.

On a lightly floured surface, roll out the first sheet puff pastry into a 12 x 16 rectangle.  Sprinkle the cheese over it in one layer, and then the chives and freshly ground black pepper.  Keep the second sheet in the fridge.

Fold the two long sides into the middle like making a paper airplane, press slightly, then fold in half again towards the middle.  And then fold the two sides on top of each other.  You will have a long log with a pinwheel design inside.  

Slice into 16 pieces and place on a parchment lined baking sheet.

Lightly brush with egg and sprinkle with sea salt.  

Bake for about 18 -20 minutes until fully puffed and golden brown on top.  (Cook longer if not fully puffed.)

Remove from the oven, place on a wire rack to cool.

Pull out the second sheet of puff pastry, and repeat.  

The second batch, I applied the egg wash to the puff pastry before adding the cheese and black pepper (and omitted the chives).  They were denser than the first batch but also tasty.  

B