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Red onion chutney, olive and goat’s cheese twists

Red onion chutney, olive and goat’s cheese twists

Name: Red onion chutney, olive and goat’s cheese twists
Yield: Makes 40
Ingredients: 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)

Easy
December 2017

Easy
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.

Nutrition: per serving

Calories: 107kcals
Fat: 6.6g (3.5g saturated)
Protein: 2.9g
Carbohydrates: 8.5g (3.3g sugars)
Fibre: 1g fibre
Salt: 0.4g salt

Nutrition: per serving

Calories: 107kcals
Fat: 6.6g (3.5g saturated)
Protein: 2.9g
Carbohydrates: 8.5g (3.3g sugars)
Fibre: 1g fibre
Salt: 0.4g salt

Per twist

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Ingredients

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)

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)

Method

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.

Method

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.

delicious. tips

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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