Thursday, 3 November 2011

Recipe - Pinwheeles

This is my Mum's recipe and everyone loves them so I've stolen it!  Funnily enough, my Mum got the idea for these from my Nan, but we all love to share recipes.  These pinwheels are great for entertaining and can be frozen for up to one month so if you keep some in your freezer at all times, you're only twenty minutes away from serving tasty treats to your guests if they just drop by. 

3 sheets puff pastry
1/2 cup parmesan, grated
3 tbs tomato paste
1 tbs capers, roughly chopped
6 anchovy fillets, roughly chopped
2 cloves garlic, crushed
1 tsp pepper, freshly ground
1/2 cup basil, roughly chopped
1/4 cup parsley, roughly chopped
2 tbs thyme, roughly chopped
2 tbs oregano, roughly chopped

Step 1Preheat oven to 230°C.  Line a large, shallow baking tray with baking paper
Step 2 - Mix all ingredients, except pastry and parmesan cheese, in a bowl.
Step 3Set puff pastry on a flat surface to thaw.  Pastry should thaw to the point that it is malleable but not much further as the pastry is difficult to work with as it begins to warm.
Step 4 - Remembering to remove plastic backing from pastry, spread 1 tbs pesto evenly over each pastry sheet, leaving a 1cm border at top.  Distribute cheese over pesto.
Step 5 - Roll each pastry sheet into a firm sausage shape and cut about 12 rounds from each sheet.  
Step 6 - Place each round, cut side down, on baking tray leaving some space between each and bake for 18-20 minutes, until golden.


Pinwheels can be made to the end of step 5 and frozen for up to one month.  Continue from step 6 when needed, without thawing rolls.

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