Kimchi, Cheese & Spring Onion Pinwheels Recipe

Introduction

These kimchi, cheese, and spring onion pinwheels are a deliciously savory snack with a perfect balance of spicy, tangy, and cheesy flavors. Crispy puff pastry wraps around a flavorful filling that’s sure to be a crowd-pleaser at any gathering. Ready in under an hour, they’re ideal for parties or a tasty treat anytime.

Ingredients

• 150g mature cheddar, grated
• 2 spring onions, thinly sliced
• 70g kimchi, roughly chopped
• 320g sheet ready-rolled puff pastry
• 1 egg, lightly beaten
• Togarashi, for sprinkling (optional)

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Line two baking sheets with baking parchment to prevent sticking.
2. Step 2: In a small bowl, combine the grated cheddar, sliced spring onions, and roughly chopped kimchi until the mixture is evenly mixed.
3. Step 3: Unroll the puff pastry sheet on a clean surface. Spread the cheese and kimchi mixture evenly over the pastry.
4. Step 4: Carefully roll the pastry into a tight coil starting from one of the long sides. Once rolled, slice the coil into 14 even pieces.
5. Step 5: Arrange the pinwheel slices on the prepared baking sheets with the spiral side facing up, leaving space between each for expansion.
6. Step 6: Lightly brush the tops of the pinwheels with the beaten egg to encourage a golden, glossy finish.
7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
8. Step 8: Remove from the oven and, if using, sprinkle with togarashi for a little extra heat. Allow the pinwheels to cool for 5 minutes before serving.

Tips & Variations

• For a milder flavor, rinse the kimchi briefly to reduce its spiciness before chopping.
• Try swapping mature cheddar for mozzarella or a spicy pepper jack for different cheese flavors.
• Add a teaspoon of sesame seeds on top before baking for extra crunch and flavor.
• If you don’t have puff pastry, phyllo dough can be a lighter alternative, though results will be less fluffy.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray in a preheated oven at 180°C (160°C fan) for 5-10 minutes until warmed through and crisp again. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can prepare and roll the pinwheels, then cover and refrigerate them before slicing and baking. Bake within 24 hours for best results.

Is it possible to freeze the pinwheels?

Absolutely. Freeze the sliced, unbaked pinwheels on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Kimchi, Cheese & Spring Onion Pinwheels Recipe

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★★★★★

5 from 97 reviews

• Author: Luna
• Total Time: 45-50 minutes
• Yield: 14 pinwheels 1x

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Description

These Kimchi, Cheese & Spring Onion Pinwheels are a delightful fusion snack combining the spicy tang of kimchi with mature cheddar and fresh spring onions, all wrapped in flaky puff pastry. Perfect as an appetizer or a savory treat, these golden pinwheels offer a crispy texture with a flavorful, cheesy interior.

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Ingredients

Scale 1x2x3x

Pinwheel Filling

• 150g mature cheddar, grated
• 2 spring onions, thinly sliced
• 70g kimchi, roughly chopped

Pastry

• 320g sheet ready-rolled puff pastry

Finishing

• 1 egg, lightly beaten
• Togarashi, for sprinkling (optional)

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Instructions

1. Preheat and Prepare Baking Sheets: Heat your oven to 200°C (180°C fan)/gas mark 6 and line two baking sheets with baking parchment to prevent sticking and ensure even baking.
2. Combine the Filling: In a small bowl, mix together the grated mature cheddar, thinly sliced spring onions, and roughly chopped kimchi until well combined. This mixture provides a balance of spicy, savory, and fresh flavors.
3. Fill and Roll the Pastry: Unroll the sheet of ready-rolled puff pastry on a clean surface. Evenly spread the cheese and kimchi mixture over the pastry, then carefully roll it up tightly from one of the long edges into a coil to form a log shape.
4. Slice into Pinwheels: Using a sharp knife, slice the rolled pastry into 14 even pieces to form pinwheels. This creates individual, bite-sized pastries perfect for serving.
5. Arrange and Brush: Place the pinwheels on the prepared baking sheets with the spiral side facing up, spacing them well apart to allow for puffing during baking. Brush the tops lightly with the beaten egg to give them a glossy, golden finish.
6. Bake Until Golden: Bake in the preheated oven for 30 to 35 minutes, or until the pinwheels are golden brown, puffed up, and cooked through. Baking transforms the puff pastry into a flaky, crisp exterior encasing the flavorful filling.
7. Optional Seasoning and Cooling: After baking, sprinkle the pinwheels with togarashi for a subtle spicy kick if desired. Allow them to cool for 5 minutes on the baking sheet before serving to let the filling set slightly and make them easier to handle.

Notes

• The kimchi adds a spicy and tangy flavor; adjust the amount based on your spice preference.
• If togarashi is unavailable, you can substitute with a pinch of chili flakes or smoked paprika for a different spicy note.
• These pinwheels are best served warm but can be reheated gently in the oven to crisp them back up.
• Make sure to roll the pastry tightly to help maintain the pinwheel shape during baking.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Fusion (Korean-inspired)

Keywords: kimchi pinwheels, cheese pinwheels, puff pastry snacks, Korean fusion appetizer, spring onion snacks