Cheesy chimichurri rolls

Step 1/3

• 60 g parsley
• 30 g cilantro
• 4 cloves garlic
• 1 red onion
• 30 g jarred black olive
• 2 tsp chili flakes
• 2 tsp dried oregano
• 30 ml red wine vinegar
• 90 ml olive oil
• salt
• pepper

• oven
• baking sheet
• parchment paper
• knife
• cutting board
• bowl (small)
• whisk

Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper. Roughly chop parsley and cilantro. Mince garlic and dice onion. Slice olives. Add chopped herbs, garlic, chili flakes, dried oregano, red wine vinegar, and olive oil to a bowl. Season with salt and pepper. Stir to combine.

Step 2/3

• 1 puff pastry sheet
• 100 g cheddar cheese
• flour (for dusting)

Lay out the puff pastry on a floured work surface. Spread chimichurri evenly over the top, leaving a 2.5 cm-wide strip along the top edge, untouched. Grate cheddar over everything and sprinkle with olives and chopped onion. Roll pastry into a tight log, then cut into 4 cm-wide discs.