Pesto and parmesan pinwheels

This weekend I catered for a new year party in Surrey. I love new year parties – while extending the party season – and let’s face it, you can never have too many parties! – it’s the first opportunity to get creative in the kitchen with new ideas, moving on from Christmas flavours for another year and rediscovering other winter treats.

Because it’s so early in January and most people will still be on somewhat of a health kick, we decided to keep lots of the canapés fresh and light – melon and jambon de pays, on-the-vine tomatoes and crudités. But it is still winter and of course I wanted to include some more hearty goodies too, including homemade sausage rolls (watch this space for another blog about those beauties!), cheese biscuits, savoury tartlets and pesto pinwheels. I have my firm favourites but I’m always interested to hear what other people enjoy. The pesto pinwheels received rave reviews from the guests, many of whom were vegetarian and were grateful for the non-meat selection. They not only taste great but look great, especially if you use both red and green pesto. And they’re so easy to make, especially if you use the ready-made pastry! I can also imagine the bright swirls of pasty would be a super addition to a bonfire night buffet.

Pesto and parmesan pinwheels

Ingredients

2 sheets of ready-made short-crust pastry

1 small jar of red pesto

1 small jar of green pesto

100g parmesan, grated

1 egg, beaten (optional)

 

Method

Unwind the first sheet of pastry, leaving it on the paper, and using a palette knife, or similar flat-edged knife, spread out the red pesto until the whole sheet is covered. Sprinkle half of the grated parmesan on top of the pesto. Using the paper to help get you started, roll the pastry slowly and gently, width-way so you have a long roll of pastry. Wrap the roll in the paper and pop in the freezer for around 20 minutes.

Do the same with the second roll of pastry, green pesto and remaining parmesan.

Once you’ve removed the pastry rolls from the freezer slice them at intervals of around half an inch. Pop on a tray lined with baking paper, lightly brush the beaten egg on top of each pinwheel and bake in the oven, heated to 180 or equivalent, for around 25 minutes or until the pastry turns golden.

 

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