Jalapeño Bombers Pinwheels
Made in just 20 minutes, easy, cheesy goodness with a kick of heat for Christmas appetisers? Yes please! Bonus points: they’re incredibly flavourful and cute. A definite Christmas win.
Ingredients
Jalapeño Bombers Pinwheels
- 70 g Cheddar Cheese shredded
- 70 g Mozzarella Cheese shredded
- 1-2 Green/Red Jalapeños or any other preferred chilies/peppers finely chopped
- 1 Store-bought Puff Pastry Roll 270 g, approx. 24 × 40 cm
Egg Wash
- 1 small Egg
- A splash Whole Milk
Toppings (optional)
- Dried Oregano
Instructions
- Begin by lining your baking tray with non-stick parchment or baking paper.
- To make the egg wash, crack an egg into a bowl, add a splash of milk, and whisk until well combined. Set aside.
- Finely chop all the jalapeño chillies or peppers.
- Before proceeding, read the label on your puff pastry roll to check whether it needs to be thawed (if frozen) or how long it needs to sit at room temperature (if fresh) before unrolling.
- Preheat the oven to 200°C (fan-forced) or 220°C (conventional).
- Unroll the puff pastry. Distribute the shredded cheddar and mozzarella evenly over the pastry, then do the same with the chopped jalapeños or your preferred chillies/peppers.
- Gently roll the pastry up, some filling may spill, and that’s completely normal.
- Using a sharp knife (important so you don’t squash the pinwheels), slice the roll into equal pieces about 1½ cm thick. You should end up with around 14–15 Jalapeño Bombers Pinwheels.
- Place them face up on the lined baking tray, leaving enough space between each one so they don’t stick together as they expand. If your tray is small, bake in batches.
- Brush each pinwheel with the egg wash, then bake for 15 minutes, or until the tops are golden brown.
- Optionally, sprinkle with dried oregano as soon as they come out of the oven.
- Serve as appetisers just as they are, or with hot sauce for your daring Christmas guests, enjoy!