Ingredients

  • SpinneysFOOD Sun-Dried Tomatoes 150g
  • Garlic 1 clove
  • Parmesan 100g
  • SpinneysFOOD Fine Sea Salt ¼ tsp
  • SpinneysFOOD Roasted Mixed Peppers 50g
  • Butter puff pastry 280g
  • SpinneysFOOD Organic Free-Range Egg 1 large
  • SpinneysFOOD Full-Fat Milk 1 tbsp

Nutrition (Per serving)

  • Calories 83
  • Fat 5.6g
  • Saturates 1.8g
  • Protein 2.5g
  • Carbs 5.8g
  • Sugars 0.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sundried tomato pesto pinwheels

European 30 Mins Prep · 25 Mins Cook


  1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
  2. Place the sun-dried tomatoes, garlic clove, 50g Parmesan, salt and mixed pepper in a food processor and blitz until combined.
  3. Finely grate the rest of the Parmesan and set aside. On a lightly floured surface, roll the puff pastry out to 5mm thick.
  4. Spread the pesto over the dough, leaving a 1cm border. Sprinkle over the Parmesan and roll up the dough to form a log. Using a serrated knife, slice the log into 1cm thick slices and place them on the baking tray with approx. 3cm between each pinwheel.
  5. Whisk the egg and milk together. Brush the pinwheels with egg wash.
  6. Place in the oven and bake for approx. 10 minutes before lowering the temperature to 180°C, gas mark 4. Bake until golden brown, approx. 10-15 minutes.
  7. Remove from the oven and place on a cooling rack for at least 5 minutes before serving.