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.
See method- Serves 24 (makes 24)
- 5 mins to prepare and 30 mins to cook, plus 10 mins chilling
- 67 calories / serving
- Freezable
- Vegetarian
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 free-range egg, beaten
- tomato salsa or ketchup, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 280kJ 67.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 0g
of the Reference intake
Carbohydrate 5.5gProtein 2.0gFibre 0.6g
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- 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.
- See more Vegetarian recipes
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. For more tips on freezing and defrosting food, read our article Love Your Freezer.
