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Cornish Cove Cheddar Coronet

  • Timer Prep 40 min
    Cook 30 min
  • Chart 218.0 cal/
  • Chef hat Medium


Grate the Cornish Cove cheddar cheese. Beat the eggs.


  1. 1 To prepare a béchamel sauce melt the butter in a small saucepan over medium-low heat.
  2. 2 Add the flour and stir together until smooth.
  3. 3 Increase the heat to medium and keep stirring until the mixture turns a light, golden sandy colour – this should take a couple of minutes.
  4. 4 Stir in the milk, a little at a time.
  5. 5 Bring the mixture to a boil and cook for several more minutes, stirring constantly to avoid lumps forming. The mixture should become thick, smooth and glossy.
  6. 6 Remove from the heat, and stir in the mustard and salt and pepper to season.
  7. 7 If you want an extra cheesy coronet, you can stir in a small handful of cheddar as well.
  8. 8 Cover in clingfilm and set aside until ready to use.
  9. 9 Lay one of the pastry sheets down on a large lined baking tray.
  10. 10 Brush the Brewer’s Paste across the sheet, then place in the fridge for 15-20 mins to firm up.
  11. 11 Remove from the fridge.
  12. 12 Spread a layer of béchamel sauce, 1cm or so thick, across the surface of the brewers paste. Do this in scattered dollops if easier, it doesn’t need to be uniform.
  13. 13 Top with cheddar cheese evenly.
  14. 14 Lay the second pastry sheet on top.
  15. 15 Using a pastry brush, brush some beaten egg across the top of this pastry sheet. Preheat oven to 180C.
  16. 16 Using a sharp knife, and a 23cm round cake tin as your stencil, carefully trim the layered up pastry into a large circle shape.
  17. 17 Then, using a small cup, stencil out a small circle approx. 6cm diameter in the middle – but leave this inner circle intact (you just need to mark it, not cut it).
  18. 18 Transfer to a lined baking tray.
  19. 19 Using a sharp knife, carefully mark the outer edges of the pastry circle.
  20. 20 Make 12 equidistant marks around the edge of the pastry, like points on an analogue clock face to create 12 twists.
  21. 21 Once this is done, carefully cut the pastry circle in 12 equal sized strips using a sharp knife, going outwards in straight lines from the edge of the inner circle to the 12 outer marks; the strips will be wider at the ends than the base.
  22. 22 Once all the strips have been cut, begin twisting.
  23. 23 One at a time, hold the ends of each strip and twist gently.
  24. 24 If they come apart a bit at the ends, just gently press them back together with your fingers.
  25. 25 Brush the surface one more time with the egg wash, and sprinkle sesame seeds over the top.
  26. 26 Transfer tray to the preheated oven.
  27. 27 Bake for 25-30 mins, or until the pastry is golden, crisp and cooked through.
  • Average per serving
  • Calories 218.0kCal
  • Fat15.1g
  • Saturated9.2g
  • Salt1.0g
  • Carbohydrates15.8
  • Sugar2.1g
  • Protein4.7g
  • Fibre1.3g