Estes mini folhados de pimento são o aperitivo perfeito para qualquer ocasião. Fáceis de fazer e repletos de sabor, combinam a doçura do pimento assado com o sabor intenso do queijo curado, tudo envolto em massa folhada estaladiça. São ideais para uma festa, um lanche ou simplesmente para petiscar.

Ingredientes

  • 1 base retangular de massa folhada
  • 1 Pimento vermelho
  • 2 dentes de alho
  • Sal e Pimenta q.b.
  • 1 ramo de tomilho
  • 1 fio de azeite
  • 100g de queijo curado nº2 premium
  • Sementes de sésamo q.b.

Preparação

  1. Ligue o forno a 180ºC.
  2. Corte o pimento ao meio. Limpe as sementes, coloque-o num prato de forno e regue-o com o fio de azeite, tempere com sal e pimenta e junte os dentes de alho descascados. Asse durante 45 minutos. Retire e reserve até arrefecer.
  3. Coloque o pimento, os dentes de alho e as folhas do tomilhodentro de um copo e com a varinha mágica triture até obter um puré. Reserve.
  4. Estenda a massa folhada. Espalhe o preparado de pimento, deixando uma margem de 2cm em toda a volta.
  5. Polvilhe com o queijo ralado e enrole a base no sentido do comprimento.
    Com uma faca corte em rodelas. Não se preocupe se não ficarem muito redondas, dado que dentro do forno ganharão esse formato.
  6. Polvilhe com as sementes de sésamo e leve ao forno até ficarem douradas. Retire e coloque a arrefecer numa rede antes de servir.

Looking for the perfect bite-sized snack? Here’s the English recipe for these savoury little swirls.

Mini Pepper and Cheese Pinwheels

These delightful little pinwheels are the perfect savory snack for any occasion. They pack a huge amount of flavour into a small bite, combining the sweet, smoky taste of roasted red pepper with the sharp, savoury notes of a good mature cheese, all wrapped up in flaky, buttery puff pastry. They are incredibly easy to assemble and make a wonderful appetiser for a party, a tasty addition to a lunchbox, or a simple snack to enjoy with a drink.

The core of this recipe is the simple but flavourful red pepper purée. Roasting the pepper with garlic first brings out its natural sweetness and creates a lovely depth. While the recipe suggests a premium cured cheese, feel free to experiment with your favourites. A strong, sharp cheddar would be fantastic, as would a nutty Gruyère or even a tangy goat’s cheese for a different profile. For a little extra kick, you could add a pinch of smoked paprika or a few chilli flakes to the pepper purée.

Don’t worry if your pinwheels look a bit misshapen after you slice the roll; as the original recipe notes, they will puff up and become wonderfully round and golden in the oven. They are best served warm, fresh from the oven, so the cheese is gooey and the pastry is perfectly crisp. However, they are also delicious served at room temperature.

Ingredients

  • 1 rectangular sheet of ready-rolled puff pastry
  • 1 red bell pepper
  • 2 cloves of garlic
  • Salt and pepper, to taste
  • 1 sprig of thyme
  • A drizzle of olive oil
  • 100g mature cheese, grated (a Portuguese ‘curado’, strong cheddar or Manchego works well)
  • Sesame seeds, for sprinkling

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Cut the red pepper in half and remove the seeds. Place it on a baking dish, drizzle with olive oil, season with salt and pepper, and add the peeled garlic cloves. Roast for 45 minutes. Remove from the oven and set aside to cool.
  3. Once cooled, place the roasted pepper, garlic, and the leaves from the thyme sprig into a beaker or jug. Use a hand blender to blitz until you have a smooth purée. Set aside.
  4. Unroll the puff pastry sheet. Spread the pepper purée evenly over the surface, leaving a 2cm border around all the edges.
  5. Sprinkle the grated cheese over the purée and then roll the pastry up tightly from the long side.
  6. With a sharp knife, cut the roll into slices (pinwheels). Don’t worry if they aren’t perfectly round; they will gain a better shape in the oven.
  7. Place the pinwheels on a baking tray lined with baking paper, sprinkle with sesame seeds, and bake until golden brown. Remove from the oven and let them cool on a wire rack before serving.