Tequeño Pull-Apart Ring with Guava-Chilli Dip

Method

1. Heat the oven to 200 °C (oven). Thaw the puff pastry in the fridge and use it cold; warm pastry lets the butter melt and it won't puff well.

   oven

2. Cut the pastry into 7 to 8 cm squares. Put a cheese cube in the middle of each, bring the four corners up and pinch them together, then roll into a ball with the seam underneath. Seal well so no cheese shows.

   Add in this stepPuff pastry sheet (thawed) 200 gFirm white cheese (halloumi or paneer), in 2.5 cm cubes 160 g

3. Line a 20 cm round tin with baking paper and arrange the balls around the edge in a ring, just touching (make a double ring for larger amounts), leaving the centre free for the dip bowl. Chill for 10 min so the pastry puffs up crisper.

4. Beat the egg, brush it thinly over the tops and sprinkle with the sesame seeds. Bake in the oven (oven) for 24 min until puffed and deep golden; the sides should be golden too, or the inside may still be doughy.

   Add in this stepEgg (for egg wash) 1Sesame seeds 1½ tsp

   oven

5. Meanwhile, put the diced guava paste, water, lime juice and red pepper flakes in a small pan and melt over low heat for 4 min, stirring, until you have a smooth dip. Add a little more water if it's too thick.

   Add in this stepGuava paste (guava cheese) 80 gWater 2 tbspLime ½Red pepper flakes 1 pinch

   low heat

6. Leave the ring in the tin for 5 min so the cheese settles slightly, then set the dip bowl in the middle and pull the balls apart to dunk. Freshly baked cheese is extremely hot, so take care.