PUFF PASTRY PINWHEELS
| INGREDIENTS 2 x sheets of thin Puff pastry approx 10 x 10 inch (24 x 24cm) size is quite flexible.
1 tsp all purpose (plain) flour for dusting
1 large brown onion
3 garlic cloves
5oz - 140g baby spinach
¾ cup pine-nuts
120 g Feta cheese
1 egg
2 x 6 inch sprigs rosemary (finely chopped)
3 tbsp olive oil
Pepper (optional salt)
| HOW TO MAKE
1.Peel and slice the onion. Place frying pan on low to medium heat with the olive oil. Add the onions and gently start to sweat. Add the chopped rosemary and minced garlic cloves. Sweat approx 3 minutes until tender then add the baby spinach. Cook spinach until wilted, then leave to cool or transfer to a cold plate to speed up the process.
2.Beat a whole egg in a bowl using a fork for egg wash.
3.Dust your workbench with a little flour and place your puff pastry sheets. Spread half the mixture evenly on top of each pastry sheet leaving a one inch (2cm) strip free along one edge.
4.Add the pine nuts and crumble the feta cheese with your hands evenly. And freshly cracked pepper. (note: feta cheese can be quite salty so salt may not be necessary unless you like very well seasoned)
5.Brush the pastry strip with eggwash then roll the pastry sheet firmly but not too tight to seal a roll. Using a serrated knife so you don’t squash it, trim off each end then cut into four pieces.
6.Place on a baking sheet pan (tray) lined with parchment paper. Ensure they are well spaced then bake for 15-20 min at 350°F – 180°C
7.Serve warm.
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