With 5 ingredients and 30 minutes to spare, you can have the perfect snack or appetiser. Flakey pastry, cheese that’s melty in places and crispy in others, parsley to give a fresh lift, and chilli & garlic to round out each bite.

They’re pretty much fool-proof. Even if they come out of the oven looking all funky and uneven, as long as they’re golden, it won’t matter at all. In the first few minutes of them baking, the fat in the pastry melts, and makes the edges of each swirl fall back, meaning the halloumi which is also melting at this point, falls back too, leaving you with a perimeter of crispy toasted cheese guarding the gooey, chewy cheese in the centre.

Notes:

Chilli- If you’re not a big fan of spice, I’d recommend cutting the chilli flakes you use by half

Pastry- I find it’s best to keep the pastry in the fridge until you’re ready to assemble, as keeping it as cold as possible makes it easier to roll

Makes: 12/ Time: 30 Mins/ Easy

Ingredients

1 Roll Puff Pastry
225g Halloumi Cheese (1 block)
Large Handful Parsley
1 tbsp Chilli Flakes
1/2 tsp Garlic Powder

Method

Preheat you oven to 200°C Fan/220°C/Gas Mark 7
Pat the halloumi dry, then grate it and set it aside
Roughly chop the parsley (including stems) and set it aside
Unroll the puff pastry, and sprinkle over the halloumi in a even layer
Repeat the process, sprinkling with the parsley, chilli and garlic powder
From the longest edge of the pastry, begin to tightly roll the pastry to form a log. You might need to squash the pastry a little bit to make it as tight as you can, but that’s ok, the cooking process will redeem it
Using a sharp knife, slice the log into 12 pieces (I like to slice it in half, then slice each half in half again, so that I have 4 pieces. Then I slice each 1/4 into 3, this ensures more even slices.)
Place on a baking tray (you might need 2) depending on the size you have
Feel free to pinch the end of each roll, and pressing it into the rest of the roll so that it’s sealed
Bake for 18 minutes, or until golden

Enjoy!