SWISS CHEESE ROLL

Ingredients
8oz puff pastry

Filling:
6oz/150g grated gruyere cheese
1 egg(beaten)
3 tablespoons cream
salt & pepper

Method
Roll pastry into 35cm x 25cm (14” x 10″)rectangle.
Mix all the filling ingredients together.
Spread filling over pastry to within 2.5cm (1”) of edges.
Roll like swiss roll. Rest the swiss cheese roll for 10 mins in the fridge.                       Glase the roll with the beaten egg.

Bake on Gas Mark 7/425°F/220°C for 15 minutes or Gas Mark 4/350°F/175°C for 20 minutes.