Tue, 21 March 2023
Catherine Leyden's Wholesome Savoury Pinwheels
Ingredients:
225g/8oz Self Raising Flour
225g/8oz Coarse Wholemeal
1 Teaspoon Baking Powder
Freshly Ground Pepper
300ml/½ pt Milk
2 Dessertspoons Sunflower Oil
Filling
½ Jar Pesto
125g Barrel Goats Cheese (sliced)
50g/2oz Sundried Tomatoes (drained & chopped)
Method:
1. Preheat oven to 200°C/400°F/Gas 6. Grease a small roasting tin sides and base approx. 30cms x 23cms/ 12” x 9”.
2. Put the flours into a mixing bowl and mix well together. Add the baking powder and freshly ground pepper.
3. Combine the milk and oil and add to the dry ingredients. Mix well to form a soft dough. Turn onto a floured surface and roll or knead until dough appears smooth.
4. Dust rolling pin with flour and roll dough out to a rectangle about 6mm/ ¼” in thickness.
5. Spread the Pesto evenly over the dough, then roughly arrange the cheese and tomatoes on top.
6. From the widest end roll up tightly like a swiss roll. Cut into about 21 scones or pinwheels and arrange touching each other in the prepared tin.
7. Bake for about 40 minutes until risen and golden brown. Turn onto a wire tray to cool.
Ideal for Vegetarians.
Delicious with soup or cheese.
