Cheese roly-poly - Food - Recipes

Ingredients

For the roly-poly
200g/7oz self-raising flour
100g/3½oz unsalted butter
1 free-range egg
2 tbsp water
150g/5 ½oz blue cheese
2 tbsp roughly chopped fresh parsley
1 free-range egg yolk, beaten

For the plum chutney
25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
2 plums, stone removed, chopped
2 tbsp brown sugar
1 tbsp balsamic vinegar sugar

Method
1. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven.
2. For the roly-poly, place the flour, butter and egg into a food processor and blend, adding water as needed to bind the mixture into a dough.
3. On a clean lightly floured surface, knead the dough until smooth, then roll out into a large square shape.
4. Sprinkle the centre of the dough evenly with the cheese and parsley. Fold the dough in half, and with a rolling pin roll it out again, making sure to press the edges in to keep it sealed.
5. Roll up the dough into a long tube, and brush with the egg yolk. Place onto a baking sheet in the oven and bake for 12 minutes, or until golden and cooked through.
6. For the plum chutney, melt the butter and oil in a frying pan. Add the onions and saut&eacutel for 2-3 minutes, until soft, then add the plums, sugar and balsamic vinegar to the pan. Cook for 4-5 minutes, or until softened and caramelised
7. To serve, place the roly-poly on a small chopping board, ready to carve. Pour the plum chutney into a small bowl and also place onto the board.