Red onion chutney, olive and goat’s cheese twists
- December 2017
- Makes 40
- Hands-on time 25 min, oven time 20 min
These moreish goat’s cheese twists are an easy-to-make, yet impressive dinner party nibble. And they can be made up to 12 hours in advance.
- 6.6g (3.5g saturated)
- 8.5g (3.3g sugars)
- 1g fibre
- 0.4g salt
- 2 x 320g packs ready-rolled all-butter puff pastry
- 200g red onion chutney (widely available)
- 100g pitted black olives, drained and roughly chopped
- 3 tbsp roughly chopped fresh thyme leaves
- 200g hard goat’s cheese, coarsely grated
- 100g parmesan (or vegetarian alternative)
- Heat the oven to 200°C/180°C fan/gas 6. Put the puff pastry sheets, still on their paper, on 2 baking sheets. Spread each piece of pastry with the chutney, then sprinkle evenly with the olives, thyme and goat’s cheese.
- With the long edge of the pastry facing you, cut each sheet in half vertically, then cut each half into 10 strips, working horizontally. Twist each straw (leaving them on the trays and paper). Grate over the parmesan, then bake for 15-20 minutes or until golden and crisp.
The chutney turns a deep caramelised colour when baked, which gives a deep flavour. If the twists turn too dark before the pastry is cooked, cover with foil until the pastry is ready.
These are best when freshly baked but you can ready the twists for baking up to 12 hours ahead. Cover and chill. Or bake, store in an airtight container and reheat in the oven for 5 minutes.
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