Bursting with herbal and cheesy flavour, these were a big hit! The buns are made using puff pastry, which I have never made and STILL haven’t. Buy it pre-made frozen from the grocery and get right to it! Serious Indian street food flavour. Guess what? If you don’t want to fuss with puff pastry, this same filling can be layered into a crispy & delicious GRILLED CHEESE SANDWICH!
1½ cups roughly chopped cilantro
½ cup roughly chopped mint leaves
1 Tbsp SOOC Sicilian Lemon White Balsamic
2 spicy green chiles, roughly chopped (something hot but not so hot it masks the other flavours)
1 tsp. ground cumin
1 tsp. salt
2 Tbsp. SOOC Madagascar Black Peppercorn Olive Oil
All-purpose flour, to dust
1 (14-oz.) puff pastry sheet, defrosted but still ‘fridge’ cold
1 cup extra old cheddar cheese, grated, divided
½ a small red onion, very ﬁnely sliced, divided
1 egg, beaten with a pinch of salt
Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
Put the cilantro, mint, SOOC Sicilian Lemon White Balsamic, chiles, cumin, salt, and SOOC Madagascar Black Peppercorn Olive Oil in a small food processor (or blender), and pulse until you have a chutney that is thick but spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn’t, adjust as you see ﬁt.
Sprinkle a little ﬂour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Save about 2 Tbsp each of cheese & onion, then add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, sprinkle with reserved cheese & onion, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.
Makes 8, if you slice the roll thinner you can get more but watch they don’t burn!