You Need:

100g strong cheddar - coarsely grated
100g butter - cut into small cubes
1 egg (any size) - beaten
2 tbsp tomato puree
175g plain flour (plus extra for rolling)
2 tbsp olive oil

Method:

Rub the butter into the flour until the mixture resembles breadcrumbs (this is most easily done in a food processor!)
Mix in the cheddar and ½ tsp salt
Mix the beaten egg into the flour mixture until the dough combines into a smooth ball, adding a splash of water if too dry or a pinch of flour if too sticky
Wrap the dough in cling film and chill in the fridge for 20 minutes
Preheat the oven to 170°C/gas mark 3
Mix the tomato puree with the olive oil, the CHEESE SWIRL BLEND and 1 tbsp water to a thick paste
On a floured surface roll the dough into a wide rectangle about 50cm x 20cm and 3mm thick (with the longest side closest to you)
Spread the tomato paste evenly across the pastry, then roll up tightly towards you to make a long cigar-shaped spiral about 5cm in diameter
Cut the dough spiral into slices about 1cm thick, then lay out on a parchment-lined baking tray (you may need to use 2 trays!)
Bake for 20 minutes or until golden brown and crisp