Vegan pizza pinwheels

If you have children or use Pinterest, you are probably familiar with the internet phenomenon that is pinwheels. These are rolled up swirls of puff pastry that can be filled with savoury or sweet ingredients. They are renowned for being easy to make, easy for children to eat and delicious.

I finally jumped on board the pinwheel trend last weekend. Indeed, they are easy to make, easy to eat (for children and adults alike) and delicious. I don't tend to cook with puff pastry regularly and so I'm not likely to make these on a frequent basis, but they will be going into rotation in my kitchen. My pinwheels were pretty messy and I'm sure you could make neater ones, but even with my sub-par pastry skills they held together and cooked with no problem.

 

The nice thing about pinwheels is you really can throw in whatever fillings you like. I am sharing my specific ingredient mix below, but lots of other vegetables would work well. It also deserves note that I made one batch of these vegan by using tahini and no cheese, but another batch with grated cheese and no tahini. I can't comment on the cheese ones but they were popular with Mr Bite, and Mini Bite has munched on the vegan and cheesey ones with equal pleasure.

Vegan pizza pinwheels

An easy vegan spin on traditional cheesy pinwheels

Makes 12 pinwheels

Adapted from vegetarian pizza pinwheels on Baby Brain Memoirs

Print recipe

Ingredients

320g / 1 pack of vegan-friendly puff pastry (I use the Jus-Rol brand), at room temperature

2 tbsp tomato paste

2 tbsp tahini

1 tsp dried oregano

1 tsp dried basil

1 cup baby spinach leaves

1 small red pepper, diced

1/2 aubergine (eggplant), diced

6 small mushrooms, peeled and diced

Method

Preheat your oven to 180'C (375'F) and line two baking trays with non-stick paper.

Roll out the puff pastry on non-stick paper (the Jus-Rol brand comes with non-stick paper in the packet). Spread the tomato paste and tahini over the pastry and then sprinkle over the oregano and basil. Place the spinach and diced vegetables evenly over the pastry. 

Roll the pastry up from one of the shorter ends, as firmly as possible. Place in the refrigerator for 10 or so minutes.

Once chilled (this will help keep the pastry rolled up when cutting), cut into 12 slices and then place these on your prepared baking sheets, round side up.

Bake for approximately 15 minutes or until golden brown.

These are enjoyable hot or cold and can be frozen.

Are you a fan of pinwheels? If so, any favourite filling mixes?

Tweet

Pin It