In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

Cheddar Croissants with Sweet Chilli Jam

Cheddar Croissants with Sweet Chilli Jam

Product used in this recipe


A savoury croissant is a wonderful thing – the rich pastry is made for cheese, especially the bold flavour of a good mature cheddar, and a generous spoonful of In A Pickle Sweet Chilli Jam cuts through the richness with a dash of fiery heat. Serve with a fresh green salad, and throw in some rocket for an extra peppery kick.

Cheddar Croissants with Sweet Chilli Jam


  • 150g
  • A couple of large tbsp of In A Pickle Chilli Jam
  • 1/2 tsp yeast
  • 300g strong white flour
  • 1 tsp sugar
  • 25g butter, plus a further 150g to add when rolling out
  • 1 egg
  • 150ml water
  • Freshly ground black pepper


Makes 6 large croissants:

  • Preparing the dough isn't especially complicated, but it does take a little while (plus time for the dough to chill in the fridge in between rolling) so allow a couple of hours. Start by combining the yeast, flour, sugar, salt, egg, water and 25g of the butter. Knead until you end up with a slightly sticky dough that's nevertheless fairly smooth and very elastic. 
  • Next, roll the dough out into a large rectangle. Divide the remaining butter into three and dot one third of it over the top of the dough. Then, with the long side of the dough facing you, fold one third into the middle and fold the other over the top. Roll out to roughly the same size as before, and repeat twice more with the rest of the butter. If you get a bit of butter squeezing out of small holes in the dough, don't worry, just sprinkle with a bit of flour to stop it getting too sticky. Finally fold it up as before, then wrap in cling film and place in the fridge for half an hour.
  • When thirty minutes is up, fold and roll out the dough a couple more times, then fold it up again and put back in the fridge to rest for a further thirty minutes, or for as long as you need until you're ready to do the final part. 
  • When you're ready to bake the croissants, roll out the dough and divide into six rectangles, roughly 15cm by 10cm. Turn each rectangle so that one of the corners is pointing towards you, top with a couple of thick slices of cheddar (leaving a clear border round the outside) and spread a spoonful of In A Pickle Sweet Chilli Jam on top. Fold the two outside corners in over the top, and sprinkle with black pepper. 
  • Preheat the oven to 40˚C and put the croissants in to prove for about twenty minutes, then take them out & brush with a little melted butter. Turn the heat up to 220˚C (200˚C fan) and bake for fifteen minutes, until the pastry is golden brown and the cheese is bubbling.