Cheesy chimichurri rolls

Cheesy chimichurri rolls

Based on 23 ratings
Mary-Linh Tran

Mary-Linh Tran

Community member

"This simple number, slicked with a generous amount of tangy chimichurri, is inspired by Meera Sodha’s delicious bombay rolls from her cookbook “East”. Chimichurri is a bright, herbaceous sauce from Argentina that’s traditionally paired with grilled meats, but to be fair, works well with pretty much everything. Depending on who you ask, there are countless variations of it and this particular ratio of herbs and acidity just happens to be my favorite. Store any leftover chimichurri in the fridge for up to two weeks and don’t panic if it darkens overtime—this only means you’ve an extra flavorful condiment in your hands!"

Difficulty

Easy 👌

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
puff pastry sheet
33⅓ g
cheddar cheese
20 g
parsley
10 g
cilantro
1⅓ cloves
garlic
red onion
10 g
jarred black olive
tsp
chili flakes
tsp
dried oregano
10 ml
red wine vinegar
30 ml
olive oil
salt
pepper
flour (for dusting)
MetricImperial

Utensils

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

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How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal238
Fat22 g
Protein5 g
Carb7 g
  • Step 1/3

    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.
    • 20 g parsley
    • 10 g cilantro
    • 1⅓ cloves garlic
    • red onion
    • 10 g jarred black olive
    • tsp chili flakes
    • tsp dried oregano
    • 10 ml red wine vinegar
    • 30 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

    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.
    • puff pastry sheet
    • 33⅓ 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.

  • Step 3/3

    Lay the buns on the baking sheet, leaving some space between them, then transfer to the oven and bake for approx. 15 -20 min., or until the tops are golden brown. Allow to cool slightly before serving. Enjoy!

    Lay the buns on the baking sheet, leaving some space between them, then transfer to the oven and bake for approx. 15 -20 min., or until the tops are golden brown. Allow to cool slightly before serving. Enjoy!

  • Enjoy your meal!

    Cheesy chimichurri rolls

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