These spectacular cheese swirls make fantastic finger food for any guests over the festive season! The spice mix includes lots of fragrant nutmeg, cinnamon and allspice, as well as the crunch of sesame, poppy and nigella seeds, and just a gentle warming heat from the mild Turkish chilli flakes.

CHEESE SWIRL BLEND (1 portion = 3 tbsp): mild chilli flakes, Urfa chilli, smoked paprika, cumin, coriander, cinnamon, red bell pepper, nutmeg, allspice, turmeric, nigella, blue poppy, white SESAME, black SESAME, cayenne chilli, oil, salt

May contain CELERY or MUSTARD. Allergens are listed in CAPITALS

Cheese Swirls Recipe:

You Need: 

• 100g strong cheddar - coarsely grated
• 100g butter - cut into small cubes
• 1 egg (any size) - beaten
• 2 tbsp tomato puree
• 175g plain flour (plus extra for rolling)
• 2 tbsp olive oil

Method:

• Rub the butter into the flour until the mixture resembles breadcrumbs (this is most easily done in a food processor!)                
• Mix in the cheddar and ½ tsp salt                
• Mix the beaten egg into the flour mixture until the dough combines into a smooth ball, adding a splash of water if too dry or a pinch of flour if too sticky                
• Wrap the dough in cling film and chill in the fridge for 20 minutes                
• Preheat the oven to 170°C/gas mark 3                
• Mix the tomato puree with the olive oil, the CHEESE SWIRL BLEND and 1 tbsp water to a thick paste                
• On a floured surface roll the dough into a wide rectangle about 50cm x 20cm and 3mm thick (with the longest side closest to you)                
• Spread the tomato paste evenly across the pastry, then roll up tightly towards you to make a long cigar-shaped spiral about 5cm in diameter                
• Cut the dough spiral into slices about 1cm thick, then lay out on a parchment-lined baking tray (you may need to use 2 trays!)                
• Bake for 20 minutes or until golden brown and crisp