• 1 sheet ready-rolled puff pastry • 120g grated mozzarella (or cheddar/mozz mix) • 3–4 tbsp chilli chutney (habanero/red pepper works great) • ½ red pepper, finely diced • ½ green pepper, finely diced • 1 small red onion, very finely chopped (optional) • ½ tsp smoked paprika • ½ tsp chilli flakes (optional, adjust to taste) • Salt & black pepper • 1 egg, beaten (for egg wash)
Method • Preheat oven to 200°C fan / 220°C. • Line a baking tray with greaseproof paper. 2. Fill • Spread chilli chutney evenly all over, leaving a small border. • Scatter peppers and onion evenly. • Sprinkle over cheese, smoked paprika, chilli flakes, salt & pepper. • Roll tightly from the long edge into a log. • Chill for 10–15 mins (makes slicing cleaner). • Slice into 2–3cm thick pinwheels. • Place cut-side up on tray. • Brush with egg wash. • Bake for 18–22 mins until puffed, golden and bubbling.
