Tangy Cheese and Chakalaka Pinwheels – easy to make and the kids will love them!
· 150 g butter/margarine, frozen
· 500 ml Sasko Cake Flour (250g)
· 1 ml salt
· 45 ml ice water
· 1 x 496 g tin chakalaka with butternut
· 250 ml cheddar cheese, grated (100g)
For the pastry:
Sift the flour and salt into a mixing bowl and dip the butter/margarine in the flour to prevent it from sticking to the grater. Grate the cold butter/margarine into the flour, and stir together to coat well, add the water and push together to form a firm dough.
Wrap the dough in cling wrap and refrigerate for 30 minutes before use.
For the filling:
Preheat the oven to 200°C and line a baking tray with baking paper. Mix the rest of the ingredients together. Roll the pastry out on a floured surface and spread the filling over it.
Roll up tightly, using the paper to help you, and refrigerate for 15 minutes to firm the dough. Cut into thick (2cm) slices.
Place the slices flat on a greased baking tray. Bake for 10 – 15 minutes.
Makes 20 pinwheels.
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