Sundried tomato and olive pinwheels recipe
Created by The Tesco Recipes team
This simple Mediterranean-inspired pinwheel recipe is an easy 5-ingredient canapé. Spread olives and blitzed sundried tomatoes over puff pastry then roll and slice into delicate spirals for a vegan savoury bake - perfect made ahead of time.
See method- Makes 28
- 20 mins to prepare and 20 mins to cook
- 76 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 145g drained weight sundried tomato antipasti, finely chopped, plus 1 tbsp oil
- 1 garlic clove, finely crushed
- 1 x 375g pack ready-rolled puff pastry
- 70g pack pitted black olives, finely chopped
- handful fresh basil leaves, to serve
Each serving contains
- Energy
- 315kJ 76.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 2.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 6.4gProtein 1.0gFibre 0.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.
- Place two-thirds of the sundried tomato in a food processor with the garlic and blend until smooth.
- Unroll the pastry and spread the sundried tomato paste evenly over. Scatter with the remaining sundried tomatoes and the olives.
- Starting from the long edge, tightly roll the pastry to create a long log and, with a sharp, serrated knife, cut the log into 28-30 5mm slices.
- Place the pinwheels, evenly spaced, on the baking tray and brush each one with a little of the sundried tomato oil. Bake for 20 mins until golden and crisp. Leave to cool on the tray for 5 mins, then transfer to a serving platter. The pinwheels will keep in an airtight container for up to 3 days. Briefly warm in a hot oven to refresh before serving.
- If you’re struggling to slice the pinwheels, place the log of rolled pastry in the freezer for 10 mins to set up, making it firmer and easier to slice.
- See more Christmas canapé recipes
