8 sheets filo pastry – 20 x 30cm
Olive oil – for brushing
125g cream spreadable cheese
125 g bacon – chopped
1 cup grated tasty cheese
½ cup tomato chutney
¼ cup of chopped parsley
1 egg + 1 tbsp water – egg wash
Preheat oven to 200C.
In a pan, gently pan fry the chopped bacon. Leave to cool down. In a bowl mix together the cream cheese, bacon pieces, grated cheese & parsley.
Layer the filo pastry, brushing with the olive oil between each layer until all 8 sheets have been used. Spread the cream cheese mix on top leaving about a 6cm gap on one edge. Spread the tomato chutney on top of the cream cheese. Brush the remaining pastry with egg wash.
With the long side facing you, gently start to roll up tightly. Ensure that the last edge is well sealed to prevent leakage. Refrigerate for 30 minutes to firm up before cutting.
Cut into pinwheels about 2 cm thick and place flat side down on a lined baking tray. Brush with the egg wash.
Bake for 15–20 minutes or until golden brown.