Mushroom and Tomato Pinwheels
Elegant and savory, these mushroom and tomato pinwheels are the perfect party appetizer. Flaky puff pastry is swirled with a rich sun-dried tomato pesto and sautéed earthy mushrooms.
Ingredients
Instructions
- 1
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2
In a pan, sauté mushrooms and garlic with a little oil until all moisture has evaporated and mushrooms are browned. Season with salt, pepper, and thyme. Let cool.
- 3
Lay the puff pastry sheet flat. Spread the tomato pesto evenly across the pastry, leaving a 1cm border at the top.
- 4
Scatter the cooled mushrooms and cheese over the pesto.
- 5
Starting from the long edge closest to you, roll the pastry tightly into a log.
- 6
Slice the log into 1.5cm thick rounds.
- 7
Place rounds on the baking tray, leaving space between them. Brush with egg wash.
- 8
Bake for 15-20 minutes until puffed and deep golden brown.
- 9
Serve warm or at room temperature.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I use fresh tomatoes instead of pesto?
Fresh tomatoes are too watery for this recipe. If you want to use them, cook them down into a very thick paste first.
Can I make these vegan?
Yes, use a vegan puff pastry and omit the cheese or use a vegan alternative.