Ingredients
- SpinneysFOOD Sun-Dried Tomatoes 150g
- Garlic 1 clove
- Parmesan 100g
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Roasted Mixed Peppers 50g
- Butter puff pastry 280g
- SpinneysFOOD Organic Free-Range Egg 1 large
- SpinneysFOOD Full-Fat Milk 1 tbsp
Nutrition (Per serving)
- Calories 83
- Fat 5.6g
- Saturates 1.8g
- Protein 2.5g
- Carbs 5.8g
- Sugars 0.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sundried tomato pesto pinwheels
European 30 Mins Prep · 25 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
- Place the sun-dried tomatoes, garlic clove, 50g Parmesan, salt and mixed pepper in a food processor and blitz until combined.
- Finely grate the rest of the Parmesan and set aside. On a lightly floured surface, roll the puff pastry out to 5mm thick.
- Spread the pesto over the dough, leaving a 1cm border. Sprinkle over the Parmesan and roll up the dough to form a log. Using a serrated knife, slice the log into 1cm thick slices and place them on the baking tray with approx. 3cm between each pinwheel.
- Whisk the egg and milk together. Brush the pinwheels with egg wash.
- Place in the oven and bake for approx. 10 minutes before lowering the temperature to 180°C, gas mark 4. Bake until golden brown, approx. 10-15 minutes.
- Remove from the oven and place on a cooling rack for at least 5 minutes before serving.