Ingredients
1 cup chopped cilantro
½ cup mint leaves
2 tsp lemon juice
1 green chiles (or serrano)
1 tsp. Maani’s Chana Masala Spice Blend
1¼ tsp. salt
2 Tbsp. canola oil
All-purpose flour, to dust
1 (14-oz.) puff pastry sheet, defrosted
1 cup extra sharp cheddar cheese or pimento cheese
½ of a small red onion, very finely sliced
1 egg, beaten with a pinch of salt
Directions
Preheat the oven to 400 F and line a 9-inch x 16-inch baking sheet with parchment paper
Put the cilantro, mint, lemon juice, chiles, Maani’s Chana Masala Spice Blend salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be spicy, herby, salty, and sour all at once. If it isn’t, adjust as you see fit.
Sprinkle a little flour over your work surface and lay out the pastry. Roll out the Puff Pastry and spread the cilantro chutney leaving a 1-inch strip free along the top edge. Add the cheddar or Pimento Cheese in an even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1 inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.