Cheesy Mushroom and Spinach Pinwheels Recipe


Golden puff pastry is rolled with veg and melting cheese for these pretty pinwheel snacks – dip in tomato salsa for an extra treat. The pinwheels make the most of ingredients from the freezer so you can have everything you need on standby.


Serves 24 (makes 24) - 5 mins to prepare and 30 mins to cook, plus 10 mins chilling - 67 calories / serving - Freezable



Ingredients
175g frozen mushroom mix
6 blocks (about 170g) frozen leaf spinach
320g frozen puff pastry sheet, defrosted
flour, for dusting
50g mature Cheddar, grated
1 egg, beaten
tomato salsa or ketchup, to serve (optional)

Shop Ingredients from Tesco Here

Cook the mushrooms to pack instructions; drain well. Microwave the spinach, covered, for 2 mins on high. Stir, then cook for a further 1½ mins. Put in a sieve and squeeze out as much liquid as possible. Finely chop the spinach and mushrooms, then mix in
 a large bowl; season.

Carefully unroll the pastry sheet. On a floured surface, roll out to about
 40 x 30cm. Spread the mushroom and spinach mix over the pastry, leaving a 1cm border, then scatter with the cheese. Roll up as tightly as you can from a shorter end and chill for 10 mins (if you have the time). Preheat the oven to gas 6, 200°C, fan 180°C.

With a sharp knife, cut the chilled pastry roll into 24 slim discs. Place on 
a large baking tray lined with nonstick baking paper, brush with a little egg and cook for 20-25 mins or until golden and crisp. Serve with salsa or ketchup for dipping, if you like.

Tip: Once cooked, cool, then place in a freezerproof container. Cook from frozen in a hot oven for 5 mins until crisp.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date

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