Love the dynamic duo of kimchi and cheese? Ever tried a kim-cheese toastie? The magic of pairing mature cheese with kimchi is undeniable – it's a flavor explosion that tantalizes and satisfies.
Adding a twist, we've introduced a touch of furikake, a delightful Japanese umami condiment crafted from dried seaweed, sesame seeds, and aromatic ingredients.
Ingredients:
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200g Eaten Alive Classic Kimchi (roughly chopped)
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150g Mature cheddar cheese or vegan substitute (grated)
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4 Spring onions (roughly chopped)
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320g sheet ready rolled puff pastry
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1 egg lightly beaten to glaze (optional)
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Furikake (feel free to substitute with Za’atare or omit it completely )
Method:
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Heat the oven to 200C/180C fan/gas 6, and line two baking sheets.
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Measure out your kimchi and give it a squeeze to remove most of the brine. You really want to aim for 200g of kimchi with very little brine left in it. Roughly chop the kimchi.
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Combine the roughly chopped kimchi, grated cheese and spring onions in a bowl. Sprinkle over a good few big pinches of Furikake or Za’atare if using.
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Unroll the puff pastry sheet and spread your Kim-cheese mixture as evenly as possible all over the sheet.
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Starting at one of the long sides of the puff pastry sheet, roll it up nice and tight until completely coiled.
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Cut the long coiled pastry roll into approximately 14 pieces
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Arrange the pinwheel slices on their sides on the two lined trays. Be mindful to space them evenly as they will expand once baked.
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Brush each piece with a little beaten egg if using. You can always glaze with a little milk or milk alternative if preferred. Sprinkle with a little more Furikake or Za’atare if using.
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Bake for approximately 25 - 30 minute or until puffed and golden.