Cheese ‘n’ Pineapple Vol-au-Vents - Primula
 
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Cheese ‘n’ Pineapple Vol-au-Vents

Primula Cheese is world-famous for classic flavour combinations, but we know our avid fans reminisce about a combination that is rarely beaten. Yes, we’re bringing back two timeless classics as vol-au-vents meet the mighty pineapple hedgehog.
What you need
What you need
  • 375g pre-rolled puff pastry
  • 1 egg, beaten
  • ¼ Pineapple, sliced
  • 1 tbsp sweet chill jam
  • 1 Primula Original Cheese tube
How you do it
How you do it
  • Preheat the oven to 220°C/ Gas Mark 7.
  • Roll out the puff pastry on a cool surface. Cut into eight rectangles with a pastry cutter or sharp knife. Using a sharp knife, cut a border of 1cm around the pastry rectangle and take a corner of the border and fold it so that the corner meets the opposite side of the pastry and repeat with the opposite corner.
  • Place the cut puff pastry on a lined baking tray and brush with egg wash. Place in the centre of the oven and bake for 15 - 20 minutes or until golden in colour.
  • Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.
  • Preheat a grill to high. Grill the pineapple until lightly golden, flip and repeat. Set aside until ready to serve.
  • To serve, fill the vol-au-vents cases with Primula Cheese, grilled pineapple and sweet chilli jam.
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