I have been on the hunt lately for some different lunch ideas mainly for Sweet bear as she isn’t a big bread fan. I remembered that when we were growing up my mum used to make us these pinwheels so I decided to make them with my own twist.
- Oven – 180′ 15-20 minutes
- Air Fryer – 180′ 7-10 minutes.
- Ready Rolled Puff Pastry (Room temperature)
- Sundried Tomato Pesto
Roll your pastry out flat and cut it in half lengthways before cutting it into 2cm lengths.
Using a teaspoon spread a thin layer of your chosen filling onto each strip.
Roll each of your strips to make your Savoury Mini Pinwheels.
Either place each savoury mini pinwheel on an ovenproof tray or in your drawer for the air fryer and cook for designated times (find at the top of the recipe).
Once cooked, allow to cool slightly and enjoy. These can be kept in the fridge for up to 4 days.
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