Smoked Cheddar and Chutney Swirls

Sometimes I want to make something seriously easy but delicious (this may be my trend for this week seeing as the Thin Mints Milkshake was also seriously easy but delicious). I love a challenge but I also love just assembling stuff and having it ready in a matter of 30 minutes.

I'm pretty impatient. I get a massive kick out of dedicating hours to baking bread but sometimes I can't be bothered to bake for hours. Does that make me a bad baker? or a bad baking blogger? I hope not, I think we all have days where we want to make things but we want it to be quick and easy...the same way I look at a gym workout, quick and easy but with the same results as something that might have taken three times as long.

These smoked cheddar and chutney swirls are it. They are super quick and easy and the results are super. I guess these would be good if you were holding a soiree of sorts but they would also be pretty good if you just wanted to gorge yourself on cheese and puff pastry all day, and these days occur more than I would care to admit.

This recipe only came about because I wanted something delicious but with little effort and when I opened the fridge smoked Applewood cheddar, puff pastry and a jar of my caramelised onion chutney were all staring back at me begging to be brought together in a little swirl of cheesy heaven. Am I going overboard? I don't think there is such a place as overboard where cheese and pastry are concerned.

Smoked Cheddar and Chutney Swirls
 
1 pack of puff pastry (shop bought...yeah it's still good!)
500g caramelised onion chutney (shop bought or home made)
150g smoked Applewood cheddar, grated
 
  1. Preheat your oven to 200 C/400 F. Line a baking tray with greaseproof paper and set aside.
  2. Remove the puff pastry from the fridge 10 minutes before using.
  3. Spread the chutney over the pastry. Sprinkle the cheese all over the chutney. Roll the pastry from short end so you have a long sausage. Cut into slices around 1.5cm thick and lay cut side down on the greaseproof paper.
  4. Bake in the oven for 20-25 minutes. Remove from the oven when golden and bubbling, let cool for 5-10 minutes and eat warm.