ANTIPASTO PUFF PASTRY PINWHEELS
The perfect addition to any spread, these pinwheels are moreish and delicious and easy to make. The fillings are super versatile, so don't be afraid to go rouge, add elements or omit things either! There are no rules. These are also very good for prep - you can roll the logs and leave whole in the freezer for months. All that's needed after that is a quick thaw, slice and bake. SO delicious.
Ingredients
Method
Equipment: 2 to 3 large baking trays
Thaw the pastry sheets for about 10 minutes , so they are pliable but still firm.
Gently overlap 2 sheets w a 2cm overhang, press the sheets together to create one larger sheet.
With the shorter side closest to you, spread a generous layer of pesto, then dot with olive tapenade. Scatter the shredded mozzarella all over, don’t be afraid to go all the way to the edges.
Crumble some feta, scatter some semi dried tomatoes and then lay the salami piece to cover most of the surface area.
Now it’s time to roll. Gently fold the pastry away from yourself, keep going until the entire thing is rolled up into a nice fat log. Once it's all rolled up; press the log with your hands to accentuate the log shape, creating a tight and even shape.
Repeat with the remaining 2 sheets of puff. Now you have two logs!
Use the thin plastic that the puff pastry was sealed with to cover the logs. Wrap in cling film and freeze until firm (at least 2 hours).
When you’re ready to bake - if it’s only been 2 hours, you should be able to slice straight away. If it’s been longer, allow the logs to thaw for about an hour.
Preheat the oven to 180 degrees Celsius. Line 2 baking trays with paper.
Gently indent 11 marks to map out the 12 pinwheels you will cut. Slice the log into 12 even wheels. Lay them out on the trays w a centimetres between each pinwheel.
Brush with egg and bake for 20 minutes, or until golden and crisp.
Enjoy fresh from the oven or at room temperature.
Before serving, spoon a little crème fraiche onto each pinwheel.
Pinwheels will keep for up to 5 days refrigerated.
Best to make logs ahead of time, then freeze. When ready to bake, allow to thaw for 1 hour before cutting.
Makes 24 pinwheels.
4 sheets of puff pastry
3 cups shredded mozzarella
200g basil pesto
100g olive tapenade
200g Hungarian salami
200g Greek feta
100g semi dried tomato
1 egg, whisked
150g creme fraiche
