Ingredients:

• 150g soft cheese
• 3 cheese slices, cut into small chunks
• 125g red leicester cheese, coarsely grated
• 50g pickled jalapeños, roughly chopped
• few shakes of hot sauce, (optional)
• 320g ready-rolled puff pastry sheet
• 1 egg, beaten

Method:

1. Create the filling

• Combine the soft cheese, cheese pieces, red leicester, jalapeños and hot sauce, if using, in a medium bowl. Season well with salt and pepper and set aside.

2. Combine the filling with the pastry

• Unravel the pastry and evenly spread over the cheese mixture, right to the edges. Roll up into a tight spiral from a longer side, then slice into 12 pinwheels. Put on a baking tray lined with baking parchment, spaced well apart, then chill for 20 mins.

3.  Cook and serve

• Heat the oven to 200C/180C fan/gas 6. Bake the pinwheels for 20-25 mins until golden, puffed up and risen. Cool on the tray for 5 mins, then serve warm.