Ingredients:

  • 1 large Red Onion (approx. 200g), finely sliced
  • 1 Tbsp Olive Oil
  • 1 tsp Dark Brown Sugar
  • 2 Tbsp Balsamic Vinegar
  • Pinch of Salt
  • 1 package (14 oz / 400g) All-Butter Puff Pastry, pre-rolled sheet, chilled
  • 8 oz (225g) Cooking Chorizo or quality Sausage Meat, skin removed
  • 3 oz (85g) Mature Cheddar Cheese, finely grated
  • 1 tsp Fresh Thyme Leaves
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Large Egg, for the egg wash
  • 1 tsp Sesame or Poppy Seeds (optional)

Instructions:

  1. Sauté the Onions: Heat olive oil in a small pan over medium heat. Add the sliced red onion and a pinch of salt. Cook gently for 8–10 minutes until softened and translucent, taking care not to burn them.
  2. Caramelise: Stir in the brown sugar and balsamic vinegar. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the liquid has thickened into a sticky jam consistency.
  3. Cool: Transfer the spread to a small bowl and set aside to cool completely. This prevents the pastry from getting soggy.
  4. Combine Ingredients: In a medium bowl, combine the chorizo meat, grated cheddar cheese, fresh thyme, and black pepper. Use your hands or a spoon to mix thoroughly until everything is evenly distributed. Do not overmix.
  5. Roll Out Pastry: Lay the sheet of chilled puff pastry onto a lightly floured work surface or directly onto the parchment paper. If necessary, gently roll it out to ensure it is roughly a 30 x 40 cm (12 x 16 inch) rectangle.
  6. Spread: Evenly spread the cooled red onion mixture over the entire surface of the pastry, leaving a 1 cm (1/2 inch) border along one of the long edges.
  7. Layer the Filling: Distribute the chorizo and cheese mixture evenly over the onion spread. Press the filling down gently so it adheres.
  8. Roll Tightly: Starting from the long edge opposite the clean border, roll the pastry tightly and evenly into a log. Brush the clean border edge lightly with water or egg wash, then press to seal the seam completely.
  9. Chill: Wrap the pastry log tightly in cling film. Chill in the freezer for 30 minutes (or the fridge for 1 hour). This step is crucial for clean slicing and shape retention.
  10. Preheat and Prep: Preheat your oven to 200°C / 180°C Fan / Gas Mark 6 (400°F). Line two baking trays with parchment paper.
  11. Slice: Remove the log from the freezer and unwrap. Using a sharp, non-serrated knife, slice the log into rounds about 1.5 cm (1/2 to 3/4 inch) thick.
  12. Egg Wash and Bake: Place the pinwheels flat side down on the prepared trays, leaving a small gap between them. Whisk the remaining egg and brush the tops of the pinwheels with the egg wash. Sprinkle with seeds, if desired.
  13. Cook: Bake for 22–25 minutes, rotating the trays halfway through, until the pastry is puffed up, golden brown, and the filling is cooked through.
  14. Serve: Allow them to cool on the tray for 5 minutes before serving warm or at room temperature.