Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheesy beany puff pinwheels. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Cheesy Beany Puff Pinwheels. This is another variation of pinwheel, (see my previous recipe for tomato, basil & mozzarella), that I like to make for my son. He adores these, with their gooey delicious filling of cheese and warm baked beans.
Cheesy Beany Puff Pinwheels is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Cheesy Beany Puff Pinwheels is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have cheesy beany puff pinwheels using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cheesy Beany Puff Pinwheels:
- Get 1 roll ready made puff pastry,
- Take 1/2 tin reduced sugar baked beans, (210g),
- Take Around 70g grated cheddar cheese,
- Make ready Around 45g Wensleydale cheese,
- Prepare Cracked black pepper to season,
- Make ready 1 medium egg, beaten,
- Prepare Some spray cooking oil
Puff Pastry: I used Pepperidge Farms puff pastry. See great recipes for Cheesy Beany Puff Pinwheels, Pinwheel Chicken Tortilla too! With a fork, mix the butter, garlic and herbs together until well combined and the butter is soft. These cheesy pinwheels are always a hit, especially when served warm.
Instructions to make Cheesy Beany Puff Pinwheels:
- Preheat the oven to 180 degrees (fan). Fold out the sheet of puff pastry, there's no need to roll it out. Leave it upon the parchment paper it comes with. Sprinkle over half the grated cheddar, leaving around an inch and a half gap around the edges. Next spoon over the baked beans evenly as possible.
- Sprinkle over the remaining cheddar then crumble over the Wensleydale. Season well with pepper.
- Now wet three edges with a little water, the two longer sides and one of the shorter sides that you'll be rolling towards. Carefully and as tightly as possible, roll up into a log, starting from the shorter end that has no water on.
- Tuck in the ends a bit using the palm of your hands to neaten it up. Now, you can leave to set in the fridge for 15-20 minutes or just cut right away, it doesn't make too much difference, as long as you use a large sharp knife. Cut the roll as neatly as possible into slices just over an inch thick.
- Take a baking tray and spray it liberally with oil. If you don't have spray oil line the tray with greaseproof paper. Gently place the pinwheels onto the oiled tray leaving a decent gap between each of them. You may need to fan them out a little using your hands, so they resemble 'messy roses' in appearance (see picture example). Brush them over on the top and sides with beaten egg.
- Bake in the oven until cooked through and golden, this should take around 15-20 minutes. Leave to cool for a few minutes, as the centres will be extremely hot. Serve up and enjoy! :)
Store-bought puff pastry makes quick work out of these cheese pinwheels. They're also wonderful with different fillings. I used two different cheeses for each puff pastry sheet- one white cheese and the other, a spicy cheddar. Mix through the pickle and English mustard powder. Unravel the pastry on a lightly floured surface, spread the cheese mixture over and tightly roll into a sausage shape from the longest side.
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