Pesto
pinwheels
Bake a difference for Macmillan with these flavour-packed pastries, bursting with fresh pesto, Parma ham and melty cheese
Makes 8 | Prep 15 mins, plus chilling
Cook 20 mins | Easy
Makes 8 | Prep 15 mins, plus chilling
Cook 20 mins | Easy
125g self-raising flour
100g fresh green pesto
5 slices Parma ham
25g rocket
100g cheddar, grated
Step 1
Heat the oven to 220C/200C fan/gas 7. Unroll the pastry on its baking parchment and spread the pesto evenly across the top. Layer over the Parma ham – overlapping the slices, if needed – and then scatter over the rocket and cheddar.
Step 2
Starting from the shorter edge, tightly roll the pastry into a long sausage shape, using the parchment to help you. Wrap the rolled pastry in clingfilm, twisting the ends to seal it tight, then freeze for 20 mins.
Step 3
Using a serrated knife, slice the pastry into 8 rounds, then transfer to a large baking sheet lined with baking parchment. Position the rounds 5cm apart and press down on each to flatten slightly.
Step 4
Bake for 16–20 mins until golden, then leave to cool completely on the baking tray.
If you want to make your pinwheels vegetarian, simply leave out the Parma ham.
Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.