Cheeze and Pepperoni Style Puff Whirls

These ‘Cheeze and Pepperoni Style Puff Whirls’ are a Vegan friendly, easy and simple addition to any Festive celebrations or Buffet offerings, making them perfect for your Christmas Day or New Year gatherings.  

Cheeze and Pepperoni Style Puff Whirls

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This is quite possibly the shortest ingredient list I have ever posted on my blog but I thought it was one I would share with you because I often struggle when it comes to the simplest of recipes and I often need inspiration right in front of me, so here we have ‘Cheeze and Pepperoni Style Puff Whirls’, which require just 4 ingredients, minimal preparation and a short amount of time in the oven; so really these could be on the table within 30 minutes.


These ‘Cheeze and Pepperoni Style Puff Whirls’ are quite possibly the easiest thing you will make this Christmas or this Festive period leading up to the New Year, and they are the perfect addition for a Vegan or Vegetarian Buffet as they are dairy-free and meat-free but will appeal to most people because they are great finger food and I’m sure a lot of people will just be intrigued to try some dairy-free Cheeze and some meat-free Pepperoni.

I really did have a winner with these ‘Cheeze and Pepperoni Style Puff Whirls’, because firstly yes they are so easy and simple to make with just a handful of simple packaged ingredients. But also they were brilliant for putting my Pepperoni Style Slices which I had bought a few months previous in a sale and placed in the freezer, but also for using some dairy-free Cheeze that I had been given on a trip to see my Aunt. The puff pastry was also frozen from a batch I had previously bought and left to thaw overnight; so these really were a quick and easy addition to my Christmas food preparation, which is just as well because the list was very long!

I used VBites Pepperoni Styles Slices which would be ideal for Sandwich fillers, these Whirls of course, but also to top of a Pizza, which I did to with the leftover Puff Pastry to make a Puff Pizza which my OH devoured as soon as it came out the oven. For the Cheeze, I used an Original Block of Violife which I haven’t used before and realised it didn’t melt very well, so if you have an alternative dairy-free Cheeze that you like and melts well, then I would recommend using that instead.

Cheeze and Pepperoni Style Puff Whirls

The base of the Puff Pastry is spread with a good even layer of Tomato Paste which could be sprinkled with a little seasoning and herbs if you wish but either way the Tomato Paste creates a Cheeze and Pepperoni Pizza type feel, which is definitely why these appeal so much, because who doesn’t love Pizza?


These ‘Cheeze and Pepperoni Style Puff Whirls’ will make a great addition to your festive snacking, nibbles or buffet (however you choose to do it) and my meat-eating OH’s comments were ‘Why can’t you make more things like this’?! But nevertheless, it is Christmas, so treat yourself to a Pastry or two.

Cheeze and Pepperoni Style Puff Whirls

If you like this recipe, you might also like to try these recipes as an addition to your nibbles or buffet table:

Sausage Rolls

Festive Biscuits

Mint Chocolate and Marshmallow Whirl Buns

Mincemeat Whirl Buns

BBQ Tofu Nuggets

Simple Coconut Macaroons

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Cheeze and Pepperoni Puff Whirls
 
Prep time
Cook time
Total time
 
Recipe type: Snacks
Cuisine: Buffet
Serves: Serves 8
Ingredients
  • 1 roll puff pastry (Vegan friendly Jus-Rol)
  • 1 packet Vegan Pepperonii slices
  • ½ packet (150g) Vegan Cheeze (I used Vio-life), cut into small chunks or slices
  • 2 tbsp tomato paste
Instructions
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a large dish or two smaller dishes with parchment paper and set aside.
  2. Lightly flour a surface and roll out the pastry to 0.25cm making it into a long rectangle and cutting away any edges.
  3. Spread over the tomato paste evenly, then add the pepporoni slices and then the cheeze.
  4. Starting at the short end, roll the pastry away from you, rolling as tight as possible and keeping everything together.
  5. Once you have your roll, place it seem side down and cut into 8 individual pieces using a pastry cutter.
  6. Place in the baking dish and bake until golden brown, approximately 20-25 minutes.
  7. Remove from the oven and set aside to cool completely before serving.
  8. Store in an air-tight container for up to 3 days, though best when fresh.

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