- 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.
This recipe makes 20 bite sized pinwheels and takes 30 mins (+1hr fridge time)
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.