Cheese and chilli whirls

These pastry treats are ideal for picnics, outdoor eating or buffets

(makes about 30)
675g/1½lb puff pastry
350g/12oz minced beef
30ml/2tbsp red pepper, chopped
30ml/2tbsp green pepper, chopped
5ml/1tsp chilli powder
60ml/4tbsp tomato ketchup
10ml/2tbsp cornflour blended with
10ml/2tsp cold water
beaten egg or milk to glaze
75g/3oz grated cheddar

1. Fry the minced beef and peppers until the meat is well browned.
2. Stir in the chilli powder, ketchup, blended cornflour and continue cooking for 1-2 minutes. Leave mixture to cool.
3. Divide pastry in 2. Roll out each piece of pastry to measure 15 cm x 30 cm (6" x 12"). Trim edges.
4. Spread the cooked meat mixture to within 1.25 cm (½") of long pastry edges.
5. Brush edges of pastry with egg or milk and roll up to form 2 long rolls with the join underneath.
6. Brush each roll with beaten egg or milk and slice each one into 15 pieces.
7. Place whirls individually on baking trays and sprinkle with grated cheese.
8. Bake in a preheated oven until golden brown and crisp.
   Fan Oven: 200ºC 10-15 mins.
   Convection: 220ºC 10-15 mins. Shelf 2 & 5
   Gas: Mark 7 10-15 mins. Shelf 2 & 5
9. To serve: - Allow to cool, then refrigerate. Wrap in foil to take on picnics. Transport in a cool bag.