Combining the rich and creamy flavours of Black Bomber extra mature Cheddar with the sweet tang of our Balsamic Caramelised Onion Chutney, this cheery Christmas tree-shaped pastry is designed to be shared. And it has an extra-indulgent twist: it’s served alongside our hot Black Bomber Welsh Rarebit Cheese Bake as a hot, velvety dip for dunking the cheesy, chutney-filled “branches”. Present your creation on a rustic board as the table centrepiece for a Christmas get-together.
Method
- Preheat the oven to 200C (180C fan). Line a large baking tray with parchment paper.
- Unroll the two sheets of puff pastry.
- Lay one sheet of puff pastry onto the lined baking tray.
- Spread a generous layer of Balsamic Caramelised Onion Chutney evenly over the pastry.
- Sprinkle the grated Black Bomber over the chutney-covered pastry.
- Place the second sheet of puff pastry on top of the layered chutney and cheese pastry.
- Use a sharp knife or pizza cutter to carefully cut the layered puff pastry into a triangular Christmas-tree shape, putting the offcuts to one side.
- Use a cookie cutter to create snowflake or star shapes to decorate the pastry tree. Alternatively, the pastry offcuts can be baked and served as snacks, or frozen.
- To create “branches” on the tree, use your sharp knife or pizza cutter to cut strips about 2.5cm (1-inch) wide, working from the bottom of the tree to the top, leaving a central column of pastry uncut to hold everything together.
- Gently twist each of the branches a few times to create a spiral effect, making sure you don’t tear the pastry.
- Brush the exposed pastry on the branches with the beaten egg for a golden, glossy finish when baked. Then add the pastry snowflakes or stars (if using) and add more egg wash.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up, and the cheese is bubbling.
- While the pastry tree is baking, follow the instructions on the packaging of the Black Bomber Welsh Rarebit Cheese Bake to heat it in the oven until golden and bubbling (about 20 minutes).
- Once cooked, remove the cheese bake from the oven and allow it to cool slightly.
- Once the pastry tree is golden and crispy, remove it from the oven and let it cool for a few minutes.
- Serve the pastry tree on a rustic serving board, alongside the cheese bake as a creamy dip.