NZ Woman's Weekly

Cheddar and chutney pinwheels

Cheddar and chutney pinwheels
  • Servings

    10

Tasty and moist – and good for using up random cheese and the last bits of chutney. Onion marmalade also works.

I find celery salt really useful in savoury dishes because it adds a depth of flavour, as well as saltiness.

  • 3 cups self-rasing flour, plus extra for dusting
  • 1 tsp baking powder
  • 150g tasty cheese, grated
  • 100g cold butter, grated
  • 1 tbsp rosemary, chopped
  • ½ tsp celery salt
  • 1 cup milk, plus 1 tbsp extra
  • 2-3 tbsp chutney (you can choose any flavour, although a tomato base works best)

1 Preheat the oven to 190ºC. Line a tray with baking paper.

2 In a large bowl, combine the self-raising flour, baking powder, cheese, butter, rosemary and salt. Toss to coat the butter and cheese bits in flour.

3 Stir in enough milk to bring the ingredients together and make a soft dough. Turn out onto a lightly floured surface and pat into a rectangle, about 30cm x 20cm.

4 Spread the chutney all over the dough, then roll up gently to make a log. Cut into 2cm slices and arrange in a circular or flower pattern. Ensure to leave a 1cm gap in between each one.

5 Brush with milk and bake for 15-18 minutes until the wheels are golden brown and puffed. Serve while warm with butter.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

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