Method
1. Preheat oven to 200°C /180°C fan/gas 6.2. Add the cheese and pickled walnuts to a bowl and mix well.
3. Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer.
4. Tightly roll the pastry up from the longest side. Cut into rounds about 2cm in thickness and place onto a lined baking tray, swirl side up.
5. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up.
Ingredients
• 320g sheet ready-rolled puff pastry
• 200g mixed hard cheese, grated (we used Red Leicester and Cheddar)
• 2 x Opies Pickled Walnuts, finely chopped
• 50g red onion chutney
• 1 egg, beaten
