Savoury Christmas Pinwheels
This Savoury Christmas Pinwheels recipe wraps basil pesto, roasted red pepper and Cheddar in crisp puff pastry for a festive snack that is easy to pass around. The red and green filling looks cheerful without any fiddly decorating, and a roll of shop-bought pastry keeps the preparation manageable.
For a hot South African Christmas, bake them early while the kitchen is still cool, then serve at room temperature as guests arrive. They fit nicely alongside cold drinks before a braai or Christmas lunch. The trick is to keep the pastry cold and the peppers well drained: a wet filling makes soft centres rather than neat, flaky spirals. Chill the filled roll before slicing, and give each pinwheel space on the tray.
Ingredients
For the pinwheels
For brushing
Instructions
- 1Pat the drained roasted peppers thoroughly dry with kitchen paper, then chop them finely. Keep the pastry in the fridge until the filling is ready.
- 2Unroll the cold pastry onto baking paper. If needed, roll it gently into a rectangle approximately 36 cm long and 28 cm wide. Position one of the long edges closest to you.
- 3Spread the pesto thinly over the pastry, leaving a 2 cm strip bare along the far long edge. Scatter the peppers, Cheddar and black pepper evenly over the pesto.
- 4Starting at the long edge nearest you, roll the pastry into a snug log without squeezing out the filling. Lightly dampen the bare strip with water and press it against the roll to seal. Place seam-side down, cover and refrigerate for 20 minutes, or until firm enough to slice cleanly.
- 5While the roll chills, preheat the oven to 200 °C, or 180 °C fan. Line two large baking trays with baking paper. Beat the egg with the 15 ml water.
- 6Using a sharp knife, cut the log into 24 slices, approximately 1.5 cm thick. Place them flat on the trays, leaving at least 3 cm between them. If they have become soft, refrigerate the trays for 10 minutes before baking.
- 7Brush the exposed pastry lightly with egg wash, avoiding puddles around the bases. Bake for 22–27 minutes, swapping the trays halfway through, until puffed and deeply golden with crisp undersides and no pale, doughy pastry in the centres.
- 8Leave on the trays for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature; cooling them uncovered helps keep the pastry crisp.
Nutrition (per serving)
- Calories
- 365 kcal
- Carbohydrates
- 25 g
- Protein
- 8 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Sugar
- 2 g
- Fibre
- 1.5 g
- Sodium
- 430 mg
- Cholesterol
- 39 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the filled log the evening before, cover tightly and refrigerate. Slice and bake the next morning; keep it chilled until you are ready to cut it.
- Freeze unbaked slices on a tray, then pack into a freezer container for up to one month. Bake from frozen, brushing with egg wash just before baking and allowing an extra 5–10 minutes.
- For a hot-weather spread, put out a small platter and replenish it as needed. Refrigerate leftovers within two hours, or within one hour if the temperature is above 32 °C.
- The recipe makes 24 pinwheels, allowing three per person as a snack. Bake in batches if your trays cannot hold them without crowding.
Frequently asked questions
Can I make these vegetarian?
Yes. Choose pesto and Cheddar labelled suitable for vegetarians, as some cheeses used in pesto contain animal rennet. Check the pastry label too.
Why did my pinwheels turn out soggy?
Peppers that are too wet, excess pesto or underbaking can leave the centres soft. Dry the peppers thoroughly, spread the pesto thinly and bake until the bases are golden. Cool on a wire rack rather than stacking them while warm.
How do I store and reheat baked pinwheels?
Once cooled, refrigerate in an airtight container for up to three days. Reheat on a baking tray at 180 °C, or 160 °C fan, for 8–10 minutes until hot and crisp. Avoid the microwave if you want flaky pastry.
