Caramelised onion and goats cheese pinwheels with beetroot relish

Large:

Preheat oven to 200 degrees. Defrost the relish in a bowl of warm water. Allow the pastry to defrost just enough to slice, then cut 1cm off each end. Then cut the log into 1.5cm slices and place on a grease-proof paper-lined oven tray. Brush with a beaten egg or milk (optional) and bake for 15-20 until golden. Top each pinwheel with 1/2 teaspoon of relish and garnish with chopped chives or parsley. Ovens vary, please adjust cooking times if necessary. Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer. Consume immediately once cooked. Do not reheat or refrigerate once cooked.

Puff pastry (52%) (wheat flour, butter (cream (milk)), water, salt, vinegar), caramelised onions (17%) (red onion (98%), olive oil, red wine vinegar (sulphites), sugar, salt, rosemary), goat cheese (pasteurised goat's milk, non-animal rennet, cultures, marinade (garlic infused olive oil, canola oil, peppercorns, thyme)).  Beetroot relish (16%) (beetroot (48%), cranberries, onion, sugar, red wine vinegar (sulphites), apple juice (water, concentrated apple juice, flavour, potassium sorbate, vitamin c), garlic, olive oil, salt, orange zest, thyme, black pepper)