Love wild garlic? Partial to a cute little pinwheel? ( Think cinnamon scones *swoon* ) Then these Wild Garlic Pinwheels might be the answer to all of your cravings! Both aesthetically, and for those tummy rumblings. And pinwheels seem to be all the rage on pinterest – and I am dead trendy ‘n’ all ….
These came about when a certain lovely lady organised to come and visit me for luncheon. Now, I knew we wouldnt want anything too heavy – mainly down to the fact I also knew we would want to fit in a copious amount of cake. So something that packed a punch on flavour, but was still light enough to be considered acceptable to partner with more than one accompaniment seemed in order.
An idea is born… Wild Garlic Pinwheels
After poking about in the fridge for a while, I knew whatever I made was going to need some wild garlic action going on! And since I had extreme amounts of wild garlic pesto nestled in the depths of my top shelf – it was a goer! Puff pastry? √ Parma Ham √ Additional Parmesan because we are cheese fiends √ And as of that moment our lunch was decided on. Or at least one part of said lunch anyhows… Wild Garlic Pinwheels it was. Wild Garlic and Parma Ham Pinwheels infact – but sure that’s a bit of a mouthful!
- Puff Pastry - ready made, ready rolled - go easy on yourself. Unless you are a pastry ninja, then by all means go forth and be a pastry ninja!
- Wild Garlic Pesto - I used three big table spoons.
- 88g Parma Ham - This is roughly one pack, and seemed good to me.
- A sprinkling of Parmesan. Or a massive handful if you are in Field Cottage 😉
- Preheat oven to 180c ( fan )
- Unroll the puff pastry onto your work surface.
- Spread the pesto over the pastry, leaving approx a 1cm space free on all sides.
- Cut the Parma ham into thin strips and sprinkle evenly over the pesto. Follow with Parmesan.
- Gently roll the puff pastry back into its original roll. Pop in the fridge for at least an hour.
- Remove from the fridge and cut into wheels around 2cm wide. A wet knife makes this easier, and stops any ingredients being moved.
- Space out on a baking tray - make sure they are at least 3/4cm apart to allow for puffing up!
- Bake in the oven for 10mins, or until they begin to colour.
- Eat warm - or cold, if they last!
I am looking forward to making these with a vast variation of fillings. Today someone suggested jam – I think that is next in line! What do you think? Any ideas?