So pleased so many of you liked the look of these and wanted to know the recipe for these vegetable pinwheels. While I wouldn’t recommend eating pastry every day, these can be great for lunch boxes and are packed full of protein and vegetables.
I used a sheet of ready made all butter puff pastry which I unrolled and then covered with pesto. I made my own pesto with added spinach and avocado oil.
I sprinkled over:
- 2 tbsp of hemp hearts
- 1 tbsp chia seeds
- handful of chopped spinach
- cooked sweetcorn
- cooked peas
- grated courgette
- I added mozzarella
I then rolled it up along the long edge, like a Swiss roll. With the seam facing down, I cut the sausage up in to approximately 2cm pieces. Place them flat on a greased breaking or silicon mat and pop in a heated oven at 180C for approximately 15 minutes, until cooked and golden brown.
This recipe is so versatile that you could really add any vegetable of your fancy and try with different flavour combinations. Let me know what you try!