Cheesy chimichurri rolls
"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 👌Ingredients
Utensils
oven, baking sheet, parchment paper, knife, cutting board, bowl (small), whisk
How-To Videos
Shortcut puff pastry
How to chop green herbs
How to cut an onion
Nutrition per serving
Step 1/3
- 20 g parsley
- 10 g cilantro
- 1⅓ cloves garlic
- ⅓ red onion
- 10 g jarred black olive
- ⅔ tsp chili flakes
- ⅔ 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
- ⅓ 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!
