Cheese, Onion and Mustard Swirls

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We love swirls. Sweet or savoury, they are an easy way to make eye-catching office munchies or a traybake to share at a party. These swirls are a take on a recipe from the Smitten Kitchen cookbook, which we handily ‘borrowed’ from G’s sister on an extended (never-ending) loan. Oh well. More time to bake all of the deliciousness.

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Makes 24 perfect for sharing or 12 as more of a substantial lunch.

Ingredients

375g plain flour
1 tsp salt
black pepper
1 tbsp sugar
7g dried fast-action yeast
150 ml milk
80 ml water
55g butter, melted, plus a bit extra
1 medium onion
170g cheddar
1 tbsp wholegrain mustard
salt and pepper
1 tbsp onion chutney

Method

Begin by making up the dough. Sift the flour into a large mixing bowl, add the salt to one side of the bowl and yeast to the other. Throw in the sugar and pepper wherever you fancy. Pour in the melted butter, add the milk and mix well, then continue to add the water more slowly until you reach a slightly sticky-consistency dough. Throw out onto a lightly floured surface and knead for around ten minutes.

Leave to prove in an oiled bowl until doubled. Meanwhile if you fancy, you can begin grating the cheese and the onion into a bowl.

When the dough has proved, tip out onto a well-floured surface and roll out to approximately 48 cm x 30 cm if you want many to share, or 36 cm x 30 cm if you want them more for a substantial snack. Brush on a little melted butter to help everything stick before spreading on the mustard. Season well. Sprinkle on the cheese and onion evenly before rolling towards you, along the 48 cm or 36 cm edge, to make a tight roll.

Cut the roll into 24 x 2 cm slices if making them to share or 12 x 2.5 cm swirls if making them for lunch. Line one or two deep baking trays with baking paper (depending on how many you’re making). Fit 12 swirls snugly into the tray – obviously if making 24 smaller swirls, you will need two trays. Leave to prove for around an hour in a warm place until the swirls are merging into each other.

Bake for 20-25 minutes at 170*C until golden brown. Whilst they are still hot, mix the chutney with the water in a small glass or bowl. Brush the tops of the swirls with the glaze to give a wonderful sticky shine that makes them look irresistible.

Yum.

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