Chicken and Vegetable Pinwheels

Chicken and Vegetable Pinwheels

I love this recipe as it easily fits into the quick and easy category and is a definite crowd pleaser amongst the young and old. I have always made chicken pinwheels using an yeast dough, which is more of a little pizza, and is always a hit with the kids. These pastry pinwheels are far easier to make because you can buy the puff pastry from your supermarket, instead of preparing a dough, and they taste way better due to the buttery crunchy pastry. It is important to use a good quality butter puff pastry in order to achieve a delicious result.

The secret to these delicious pinwheels is the creamy tomato spread, which adds a rich zesty flavour. You could play around with different fillings and toppings, to suit your family’s tastebuds.

These pinwheels would be ideal served hot as an appetizer or at room temperature as a light lunch option for an outdoor picnic.


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Chicken and Vegetable Pinwheels

Ingredients :

  • 1 sheet ready rolled puff pastry
  • 2 tblsp tomato pesto
  • 2 tblsp sour cream
  • 1/4 cup shredded chicken
  • 1/4 onion, chopped
  • sliced red pepper
  • handful of spinach leaves
  • 6 mini tomatoes, quartered
  • 1/2 cup grated cheese


Directions : 

Preheat your oven to 180 degrees celcius.

Heat a little oil in a pan, saute the onion, peppers, tomatoes and spinach. Add in the chicken and salt and pepper to taste. Combine the pesto and sour cream.

Place the puff pastry on a clean surface, smear the pesto mixture, spoon the chicken and veggie mixture. Sprinkle over the cheese. Starting from one end, roll up the pastry into a swiss roll. Freeze for about 30 minutes. Remove and slice into 2cm slices and place onto a tray.

Bake for about 20 minutes until golden and allow to crispen in a switched off oven.

Serve with sauce of your choice.