Kimcheese & Furikake Pinwheels recipe

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.


  • 200g  Eaten Alive Classic Kimchi (roughly chopped)

  • 150g Mature cheddar cheese or vegan substitute (grated)

  • 4 Spring onions (roughly chopped)

  • 320g sheet ready rolled puff pastry

  • 1 egg lightly beaten to glaze (optional)

  • Furikake (feel free to substitute with Za’atare or omit it completely )


  1. Heat the oven to 200C/180C fan/gas 6, and line two baking sheets.

  2. 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.

  3. 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.

  4. Unroll the puff pastry sheet and spread your Kim-cheese mixture as evenly as possible all over the sheet.

  5. Starting at one of the long sides of the puff pastry sheet, roll it up nice and tight until completely coiled.

  6. Cut the long coiled pastry roll into approximately 14 pieces

  7. Arrange the pinwheel slices on their sides on the two lined trays. Be mindful to space them evenly as they will expand once baked.

  8. 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.

  9. Bake for approximately 25 - 30 minute or until puffed and golden.

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