I always used to make my Goats Cheese and Red Onion Marmalade tarts in little pastry cases, or on squares of ready-made Puff Pastry, but I’ve recently started making them differently, and I think these are terrific – I like them at Christmas time, as a savoury element amongst all the sweet stuff, but they’d also be great for a picnic in the Summer time – give them a go and see what you think
- Two baking trays, lined with Baking Parchment
- A sharp knife
- Pastry brush
INGREDIENTS: to make between 20-24 pieces
- A packet of ready-rolled Puff Pastry – I use an all-butter one
- A Jar of Red Onion Marmalade – your own http://eatingforireland.com/recipe/red-onion-marmalade-with-wine-and-port/ , or a good-quality Ready-made one.
- A roll or carton of whatever Goat’s Cheese you like best – about 250g
- One egg, lightly beaten
- Heat the oven to 180 degrees fan.
- Remove the pastry from the fridge and unroll it carefully.
- Keep the pastry on its wrapping paper
- Turn it so that the long edge is in front of you
- Slice the Goat’s cheese into long fingers, then place half of them on the edge nearest you.
- Make sure that the cheese goes right out to the edge of the pastry – see picture below.
- Spread a generous amount of Red Onion marmalade along the pastry; again bringing it right out to the edges.
- Once you get to the middle of the pastry sheet, place the second line of Goat’s Cheese, then add another generous layer of Red Onion Marmalade.
- Leave a 2-3 cm gap at the top of the sheet of pastry – this will allow you to make sure the whole roll is sealed before cooking
- Brush the gap generously with the beaten egg
- Beginning at the side nearest you, and using the lining paper, begin to roll the pastry, with its contents, into a sausage shape. The most difficult bit of this is usually the very beginning. Just take your time, and it will be fine.
- Roll the whole thing into a sausage, making sure that the seam ends up underneath
- I often find that it’s best to chill the whole thing like this for about 20 minutes – it makes the cutting up much easier.
- Using a serrated knife, cut slices about 1-2 cms thick, and place each one onto the baking paper-covered baking tray
- Push each slice into a generally circular shape – this will give them a good shape when cooked.
- Brush each slice generously with the beaten egg
- Cook, at 180 degrees fan, for about 20 minutes – I usually check after about 15 minutes, and swap the trays around on their shelves.
- When they are nicely browned, remove the trays from the oven, and allow the Roll-ups to cool on the tray until almost cold.
- Serve, slightly warm, either with a salad for a delicious lunch, or as finger food for a party
- I make these, and if I’m not using them immediately, I keep them in layers, separated by sheets of baking parchment in a plastic container.
- Reheat them for about 5-10 minutes in a hot oven before serving.