Puff Pastry Pinwheels

Fri, 6 December 2024

Makes 20 bite sized pinwheels 

Takes 30 mins (+1hr fridge time) 

Ingredients: 

• 1 packet of all butter roll puff pastry (of course you can make this yourself if you desire) 

• 2tbls wholegrain mustard/relish/onion marmalade 

• 100g sliced salami (optional) 

• 100g grated hard cheese of choice, I love Coolea or Cheddar 

• Fresh or dried sage/oregano/thyme 

• A drizzle of Extra virginolive oil 

Method: 

1. Layout your pastry into a flat rectangle, half it and use two sides, keeping it on the paper. 

1. Spread the mustard/relish across the pastry. 

1. Line the salami, if using,  across the top part of your pastry in single layers. 

1. Next layer the grated cheese, then the brie and finally crumble over the blue.  

1. Sprinkle over some dried or freshly chopped sage and drizzle with olive oil. This will help it stick as you roll.  

1. Season with a little salt and some fresh ground black pepper. 

1. Roll the rectangle inwards from the longest side. Try to roll this as tight as you can.  

1. Once you get a long tube, wrap it up again in some more paper as tight as possible and put in the fridge for at least an hour.  

1. Pre-heat the oven to 180C. 

1. Remove the tube from the fridge; it should be fairly solid now. Remove all wrapping; it would be great to re-use the baking paper to line a flat tray. 

1. Start to slice, about ½ inch thick, from one side, I find using a bread knife works best. 

1. Place your pinwheels, at least 2 inches apart(socially distanced!), on your lined baking tray.  

1. Bake in your oven for 8-10 minutes. 

1. Remove from the oven, carefully plate them and drizzle a little balsamic over them. They can be eaten hot or cold. 

1. The tube can be frozen for up to a month; you will need at least 4 hours to thaw it out before cutting cooking. 

Alternate fillings: Add different cheeses and cured meats, sauerkraut, corned beef, caraway, sundried tomato, cream cheese, parmesan with basil oil.