BOMBAY ROLLS

Bombay Rolls image

Provided by Meera Sodha

Yield Makes 8

Number Of Ingredients 12

1½ cups roughly chopped cilantro
½ cup roughly chopped mint leaves
2 tsp. lemon juice
2 green ﬁnger (or serrano) chiles, roughly chopped
1 tsp. ground cumin
1¼ tsp. salt
2 Tbsp. canola oil
All-purpose flour, to dust
1 (14-oz.) puff pastry sheet, defrosted
1 cup extra sharp cheddar cheese, grated
½ of a small red onion, very ﬁnely sliced
1 egg, beaten with a pinch of salt

Steps:

Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn't, adjust as you see ﬁt.
Sprinkle a little ﬂour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20-25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.