These pinwheels are a favourite in my house! They certainly haven’t helped my waist but they taste so good! Perfect comfort food … They’re full of cheesy yumminess and are super quick and easy to make. They can be used as part of a main meal with sides or are perfect as party food too. I recently made these on Mother’s Day for an afternoon tea I hosted at our house for our mummies! You can adapt the recipe to include different vegetables/meat to suit your preferences.
Prep time: 15 minutes
Makes: 10 pinwheels
- Puff pastry (1 block)
- ½ red onion
- ½ red pepper
- ½ green pepper
- ½ yellow pepper
- 3 mushrooms
- 4 tablespoons passata/ sundried tomato paste
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- 300g four cheese
- Roll out the puff pastry in to a large rectangle that is about 3mm thick. Alternatively you can buy ready roll pastry which is what I tend to use and is much easier to roll. Ensure the surface is dusted with a little plain flour so it doesn’t stick to the work surface.
- Once rolled, spread a thin layer of passata evenly over the base. I alternate between passata and sundried tomato paste depending on how flavoured I want them to be.
- Next, finely dice your vegetables and generously top on the base.
- Sprinkle the cheese evenly over the base.
- Sprinkle 2/3 of the herbs evenly.
- From one of the shorter sides, roll up the pastry as tight as possible while ensuring the toppings stay intact.
- Once rolled, place in the fridge for 10 minutes.
- Remove from the fridge after chilling and use a sharp knife to slice the roll in to pieces that are about 2cm wide.
- Lay flat on a baking tray lined with baking paper and sprinkle to remaining herbs over the slices.
- Coat the pinwheels with milk and place in the oven for 25 minutes on 180c.