NZ Woman's Weekly

Cheddar and chutney pinwheels

Cheddar and chutney pinwheels
  • Servings


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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