Pesto pinwheels recipe
Key information
Preparation time: 15 mins, plus chilling
Cooking time: 20 minutes
Serves: 8
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
As featured in BBC Good Food magazine 2023
Ingredients
125g self-raising flour
100g fresh green pesto
5 slices Parma ham
25g rocket
100g cheddar, grated
320g sheet ready-rolled puff pastry
Advice on ingredient substitutes
-
Vegan
- Pesto: Traditional pesto is made with grated hard cheese. Many brands now offer a vegan pesto that does not contain grated hard cheese.
- Parma ham: You could leave this ingredient out, or some brands offer a vegan, meat free version of prosciutto and Parma ham.
- Cheddar: Many brands offer plant based cheddar alternative.
- Puff pastry: Some store bought puff pastry brands are suitable for vegans. Check the ingredients list.
-
Gluten free
- Self-raising flour: Use a gluten free self-raising flour alternative. These are usually available in the free from section in most supermarkets.
- Puff pastry: Some store bought brands offer gluten free puff pastry.
How to prepare pesto pinwheels
Let's make it
Step 1
Heat the oven to 220°C/200°C fan/gas mark 7. Unroll the pastry on its baking parchment and spread the pesto evenly across the top. Layer over the Parma ham – overlapping the slices, if needed – and then scatter over the rocket and cheddar.
Step 2
Starting from the shorter edge, tightly roll the pastry into a long sausage shape, using the parchment to help you. Wrap the rolled pastry in clingfilm, twisting the ends to seal it tight, then freeze for 20 mins.
Step 3
Using a serrated knife, slice the pastry into 8 rounds, then transfer to a large baking sheet lined with baking parchment. Position the rounds 5cm apart and press down on each to flatten slightly.
Step 4
Bake for 16–20 mins until golden, then leave to cool completely on the baking tray.
Tip: If you want to make your pinwheels vegetarian, simply leave out the Parma ham.
