As kids, our Christmas was always full of excitement, anticipation and patience. The living room door was firmly locked until we would get home from early morning mass. We would queue up outside the door to await the marvel inside. Bulging stockings full of trinkets and treats awaited us and we would be totally overwhelmed with the awe of it all, shrieking on most occasions! Nothing was more exciting than showing our friends and neighbours that called around on Christmas morning the gifts you had received and toys you could play with together. As we got older Christmas became more and more about the food and less about the presents! The best bit, the morning drinks, filled with mulled wine aroma and a multitude of canapes. In our house, they were homemade and were the best way to start the big day. Every year the same ones would appear and all our friends and neighbours would know Christmas had arrived as they burned their mouths with scalding mushroom filo pockets or Superquinn sausages in mango chutney and sesame seeds. Like most Irish, we are a family of feeders, it’s our way to show love! And there is no better day to do it.
Makes 20 bite sized pinwheels
Takes 30 mins (+1hr fridge time)
1 packet of all butter roll puff pastry (of course you can make this yourself if you desire)
2 tbsp wholegrain mustard
2 tbsp cream cheese
100g sliced salami
100g grated hard cheese of choice, I love Coolea or Comte.
Fresh or dried sage, finely chopped
A drizzle of olive oil
Balsamic/pomegranate reduction & nigella seeds to be extra fancy
- Layout your pastry into a flat rectangle, keeping it on the paper.
- Combine the mustard and cream cheese together and spread across the pastry.
- Line the salami across the top part of your pastry in single layers.
- Next layer the grated cheese, then the brie and finally crumble over the blue.
- Sprinkle over some dried or freshly chopped sage and drizzle with olive oil. This will help it stick as you roll.
- Season with a little salt and some fresh ground black pepper.
- Roll the rectangle inwards from the longest side. Try to roll this as tight as you can.
- Once you get a long tube, wrap it up again in some more paper as tight as possible and put it in the fridge for at least an hour.
- Pre-heat the oven to 180C.
- Remove the tube from the fridge; it should be fairly solid now. Remove all wrapping; it would be great to re-use the baking paper to line a flat tray.
- Start to slice, about ½ inch thick, from one side, I find using a bread knife works best.
- Place your pinwheels, at least 2 inches apart (socially distanced!), on your lined baking tray.
- Bake in your oven for 8-10 minutes.
- Remove from the oven, carefully plate them and drizzle a little balsamic over them. They can be eaten hot or cold.
- The tube can be frozen for up to a month; you will need at least 4 hours to thaw it out before cutting cooking.
- Alternate fillings: Add different cheeses and cured meats, sauerkraut, corned beef, caraway, sundried tomato, cream cheese, parmesan with basil oil.