|Serves: 12||Recipe course: Tarts & Pastries||Total time (min.): 45||Complexity (1 to 3): 2|
|Fresh breadcrumbs||250 grams|
|Cheddar cheese||225 grams|
|Whipping cream||60 ml|
|Fresh chives||1 Tbsp.|
|Salt & pepper||1 pinch|
|Puff pastry||350 grams|
Prep. (Before you begin)
1 - Grate the cheddar cheese.
2 - Trim, peel and grate the onion.
3 - Finely chop the fresh chives.
1 - Fit the K beater to the machine.
2 - Line the baking tray with parchment paper.
3 - Pre heat the oven to 220ºC.
1 - Add Ingredients 1 (breadcrumbs, cheese, onion, cream, chives, mustard, salt & pepper) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 2 for 1 minute .
1 - Add Ingredients 2 (puff pastry) to a lightly floured worksurface.
2 - Using a rolling pin, roll the dough out into a large rectangle about 2 mm thick.
3 - Cut the pastry into equal long rectangles.
4 - Place a line of filling just below the centre of the pastry.
5 - Pull the top edge over the filling to meet the bottom edge and press down.
6 - Use a fork to seal by using the prongs to press down on the edge of the pastry.
7 - Use a knife to divide into individual rolls.
8 - Place individual rolls onto the baking tray.
1 - Brush Ingredients 3 (egg) over the rolls.
2 - Prick each roll on the top 3 times with a fork.
3 - Chill in the fridge for 20 minutes.
4 - Bake for 20 minutes at 220°C.
5 - Serve.
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