Pork and Apple Pinwheels or Sun Dried Tomato Pesto and Feta Pinwheels
500g block puff pastry
250g pork sausage meat
1-2 eating apples, peeled, cored and finely chopped
1 tbsp fresh sage, chopped or ½ tsp dried sage
Sea salt and freshly ground black pepper
3-4 tbsp Sun Dried Tomato Pesto
100g (3 ½ oz) Feta
Cut the block of puff pastry in half, and roll each half out into a rectangle approx. 20 x 30 cm / 10 x 12 inches.
To make the Pork and Apple Pinwheels
Mix together the sausage meat, apple, sage, salt and pepper and then spread out over one of the rectangles, leaving 2cm ( ¾ inch) clear on the longest side away from you. Now start with the longest side nearest you and roll tightly to form a Swiss roll. Wrap in cling film and place in the fridge to firm for 30 minutes. This can also be frozen at this stage and sliced and cooked from frozen.
Preheat the oven to 200c/400f/Gas Mark 6.
When the roll is quite firm remove the cling film and make 1cm slices and place on a lined baking tin, filling side up, leaving some space between slices and the pastry will expand and cook for 15 minutes or until golden. Serve warm.
To make the Sun Dried Tomato Pinwheels;
Spread the pesto over the remaining rectangle and crumble over the feta, roll, chill and bake in the same way.
Visit Little Oaks Cookery School to see for more details
Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….
Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD
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