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 serves 8-10 people.
INGREDIENTS
For the meringue:
35g (1/3 cup) icing sugar
125g (1 cup) shelled pistachios, plus extra for topping
120g (1 cup) caster sugar
120g (4) egg whites
1 tsp red wine vinegar
pinch of sea salt
For the pistachio cream:
(280 g) mascarpone
(270 ml) whipping cream
1/4 cup icing sugar
2 tsp vanilla extract
Orange zest (optional)
½ cup pistachio paste
For the decoration:
Fresh raspberries
(30 g) pistachios
Blubs of pistachio cream
A sprinkle of Icing sugar
Allergens highlighted in bold.
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