Cheese & Onion Pinwheels

INGREDIENTS

1kg white potatoes, peeled & cut into chunks 
50g butter 
Salt to taste
1 tsp Supreme Coarse Black Pepper
⅔ tsp Supreme White Pepper Powder
500g onion, peeled & chopped 
2 tbsp butter 
500g grated mature cheddar cheese
2 sheets of ready rolled puff pastry 
1 beaten egg 

METHOD

Heat a pan over medium-high heat. Add butter and once melted add chopped onions. Stir well then reduce the heat and cook until the onions are soft and caramelized. 
Bring a pot of water to a boil. Season with salt and add peeled and cut potatoes. Boil until tender, then drain and return to the pot. Add salt, coarse black pepper and white pepper powder and mash until smooth then stir in caramelized onions. Set aside to cool completely. 

Unroll both of the pastry sheets and evenly spread ½ of the onion and potato mixture on each sheet. Now, evenly spread the grated cheese on both sheets. Roll both pastry sheets tightly from the bottom then place on the tray and freeze for 1 hour. Remove from the freezer and slice into ½ inch slices. Preheat the oven to 180°c. Place the pinwheels onto an oven tray lined with baking paper. Using a brush, lightly brush the pinwheels with beaten egg. Bake in a preheated oven for about 20 minutes or until cooked and golden brown. Cool slightly before serving.