Cheese roly-poly with plum chutney

Ingredients

• For the roly-poly
• 7oz self-raising flour
• 3½oz unsalted butter
• 1 free-range egg
• 2 tbsp water
• 5 ½oz blue cheese
• 2 tbsp roughly chopped fresh parsley
• 1 free-range egg yolk, beaten
• For the plum chutney
• 1oz unsalted butter
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 plums, stone removed, chopped
• 2 tbsp brown sugar
• 1 tbsp Celia's Traditional Balsamic Vinegar

Directions

1. 1.Preheat the oven to 400F. Place a baking sheet in the oven.
3. 2.For the roly-poly, place the flour, butter and egg into a food processor and blend, adding water as needed to bind the mixture into a dough.
5. 3.On a clean lightly floured surface, knead the dough until smooth, then roll out into a large square shape.
7. 4.Sprinkle the centre of the dough evenly with the cheese and parsley. Fold the dough in half, and with a rolling pin roll it out again, making sure to press the edges in to keep it sealed.
9. 5.Roll up the dough into a long tube, and brush with the egg yolk. Place onto a baking sheet in the oven and bake for 12 minutes, or until golden and cooked through.
11. 6.For the plum chutney, melt the butter and oil in a frying pan. Add the onions and sautél for 2-3 minutes, until soft, then add the plums, sugar and balsamic vinegar to the pan. Cook for 4-5 minutes, or until softened and caramelised
13. 7.To serve, place the roly-poly on a small chopping board, ready to carve. Pour the plum chutney into a small bowl and also place onto the board.

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