A while ago, I posted a recipe idea for puff pastry pinwheels which can be served as a tasty crowd pleaser when entertaining, or with a salad as a quick and easy mid week meal.
The best thing about these pinwheels is that you can make them with a whole host of leftover ingredients including cheese, vegetables and meat. They are also super easy and quite fun to prepare, so why not get the kids to help you out with this recipe during the summer holidays?
Here’s a recipe with my favourite combination of cheese & bacon, but I’d love to hear what ingredients other people use in their creations.
- 4 x bacon rashes, diced
- 250g pre-made puff pastry
- 100g Wensleydale cheese, grated
- 50g blue cheese, crumbled
- Tomato purée
Preheat oven to 200c or as per the puff pastry packet instructions.
Fry the bacon for a couple of minutes, until it starts to brown.
Roll out the puff pastry, squeeze over the tomato puree and spread, ensuring the whole sheet is covered.
Sprinkle the pastry with the cheese and bacon, or whatever ingredients you are using. (In this instance, no seasoning is needed, as both the bacon and blue cheese are already very salty).
Cut the pastry into 8 strips, approx. 2cm wide each and then roll each strip into a wheel.
Place the wheels on a baking tray and bake in the oven for 20-25 minutes or until golden in colour.