I never cared much for Sweet Swirls or Pains aux raisins to give them their French name. Though, in Lyon, for some unknown reason, these viennoiseries are called Pain Russes. Nobody knows why.
Having said that, the savoury version, like that of croissants see croissant crown is very handy for picnic and parties. They are cheap to make and can feed a crowd.
Savoury Swirls
Ingredients- 375g pack ready rolled puff pastry, thawed if frozen
- 6 tbsp ready made pasta sauce (not too chunky)
- 100g wafer thin ham
- 100g mature cheddar grated
- 1 egg beaten
- 1 tsp dried oregano or mixed herbs
- This is optional but I found the swirls nicer if they have a little bite: so hot sauce or 1 chilli
Method:
The only difficulty with this recipe is how to roll the swirl properly and even this is not too tricky. It needs to be rolled starting with the shorter end.
Preheated oven 200C
- unroll the puff pastry, and roll it out so that it reaches 30 x40
- spread the pasta sauce and the hot sauce or chilli if used
- ham and cheddar spread equally on the top
- mixed herbs next
- Starting from the small side roll the pastry very tight and put it in the fridge for 10 minutes
- with a sharp knife cut 12 equal slices, lay them flat on a greaseproof paper on a tray, brush them with the egg
- Bake for 15 minutes in oven
I link this recipe with Credit Crunch as it's a "batch recipe, freeze for later" moreover it's a very thrifty recipe. This month the linky is hosted by Sarah From Pen to Plate The challenge was developed by Developed by Helen over at Fuss Free Flavours and Camilla of Fab Food 4 All.
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