Savoury Pinwheels Recipes

Steps:

• Ensure that pastry sheets are defrosted.
• Preheat oven to 200 degrees centigrade.
• Combine soup mix and cream cheese until well mixed and soft.
• Spread cream cheese evenly over pastry sheets.
• Roll pastry lengthways to create a long log.
• Slice rolls into 1 cm portions.
• Place cut side down on a greased baking sheet.
• Sprinkle grated cheese over each portion.
• Bake until patry and cheese is golden.
• Best served hot.
• Excess/ leftover unsliced rolls can be frozen.
• Wrap in cling wrap and freeze.
• Fully defrost before baking, although they are slightly easier to slice semi-thawed.

Steps:

• preheat oven to 220c/ Gas 7/ Fan oven 200c.
• sieve the flour into the mixing bowl. Cut up margarine and rub into flour with finger tips- untill mixture looks like bread crumbs.
• Add milk and cut into pasttry knife, it should be a soft dough. Lightly flour table knead the dough gently.
• Roll the dough out the size of an A4 peice of paper. Spread with tomato puree. Sprinkle with the cheese and herbs.
• Roll up and slice into 8-10 peices, lay flat, well spaced into baking tray. Bake for 10-15 minuites

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Steps:

• Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.