METHOD
- Layout your pastry into a flat rectangle, keeping it on the paper.
- Combine the mustard and cream cheese together and spread across the pastry.
- Line the salami across the top part of your pastry in single layers.
- Next layer the grated cheese, then the brie and finally crumble over the blue.
- Sprinkle over some dried or freshly chopped sage and drizzle with olive oil. This will help it stick as you roll.
- Season with a little salt and some fresh ground black pepper.
- Roll the rectangle inwards from the longest side. Try to roll this as tight as you can.
- Once you get a long tube, wrap it up again in some more paper as tight as possible and put in the fridge for at least an hour.
- Pre-heat the oven to 180C.
- Remove the tube from the fridge; it should be fairly solid now. Remove all wrapping; it would be great to re-use the baking paper to line a flat tray.
- Start to slice, about ½ inch thick, from one side, I find using a bread knife works best.
- Place your pinwheels, at least 2 inches apart(socially distanced!), on your lined baking tray.
- Bake in your oven for 8-10 minutes.
- Remove from the oven, carefully plate them and drizzle a little balsamic over them. They can be eaten hot or cold.
- The tube can be frozen for up to a month; you will need at least 4 hours to thaw it out before cutting cooking.
Alternate fillings: Add different cheeses and cured meats, sauerkraut, corned beef, caraway, sundried tomato, cream cheese, parmesan with basil oil.
RECIPE INFORMATION
This recipe makes 20 bite sized pinwheels and takes 30 mins (+1hr fridge time)
INGREDIENTS
1 packet of all butter roll puff pastry (of course you can make this yourself if you desire)
2tbls wholegrain mustard
2 tablespoons cream cheese
100g sliced salami
100g grated hard cheese of choice, I love Coolea or Comte.
Fresh or dried sage, finely chopped
A drizzle of olive oil
Balsamic/pomegranate reduction & nigella seeds to be extra fancy
Allergens highlighted in bold.
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