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Pizza pinwheels (v)

An easy vegan spin on traditional cheesy pinwheels!
Makes 12 pinwheels.

Adapted from vegetarian pizza pinwheels on Baby Brain Memoirs.

Original post (with pictures) here.

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

1. Preheat your oven to 180'C (375'F) and line two baking trays with non-stick paper.
2. 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.
3. Roll the pastry up from one of the shorter ends, as firmly as possible. Place in the refrigerator for 10 or so minutes.
4. 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.
5. Bake for approximately 15 minutes or until golden brown.