Firework Pinwheels

 
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • Firework pinwheel recipe
  • 10-30 minutes to prepare
  • 60+ minutes to cook
  • Makes approx. 24 pinwheels
  • How to make

1 butternut squash (you only need a 1/4 of this for this recipe)
A little oil for roasting (olive, sunflower etc.)
1 clove of garlic
Enough brown rice to give approx. 100g when cooked
Enough puy lentils to give approx. 50g when cooked (or 50g tinned if you prefer)
1 tsp finely chopped rosemary
1 tsp finely chopped sage
30g grated Parmesan cheese, Pecorino or vegetarian alternative 
50g soft goats' cheese (other soft cheese will do if you prefer)
2 packs of 230g ready rolled puff pastry (good quality, minimal ingredients)
1 beaten egg (optional)

Step 1

Pre-heat your oven to 200°C / 180°C fan / gas mark 6. Slice the butternut squash in half from top to bottom, then in half again to give quarters. Place the squash in a roasting tray then drizzle with a little oil. Bash the garlic clove in its skin and add to the roasting tray, then roast for approx. 45mins until soft. You can simply roast the quarter you need for this recipe, or all of it, using the remaining raw or roasted squash for another recipe. 

Step 2

Rinse the lentils and rice separately, then place in two separate saucepans with water and bring to a boil. Reduce to a simmer and cook until soft for approx. 25-30minutes (according to pack instructions) 

Step 3

Squeeze the roasted garlic out of its skin and mash with the butternut squash in a large bowl (skin and seeds removed). Finely chop the rosemary and sage then stir into the mixture 

Step 4

Drain the cooked lentils and rice and then mix in well with the mashed squash 

Step 5

Allow to cool slightly then add the two cheeses and mix thoroughly to make your filling. Place filling in fridge to chill completely 

To make the pinwheels: 

Step 1

Pre-heat your oven to 200°C / 180°C fan / gas mark 6 then unroll some ""ready roll"" puff pastry onto some greaseproof paper. Spread on half the chilled filling in a thin layer about 5mm thick, leaving a 1cm gap around the edge of the pastry

Step 2

Carefully use the edge of the greaseproof to roll it up like a Swiss roll, then repeat with the second packet of pastry 

Step 3

Cut the roll into slices 2cm thick to create pinwheels - if you don't want to cook them all at once then this is the point when you can freeze them, placing a sheet of greaseproof paper between each one. Otherwise cook and eat all of them on the same day

Step 4

Place the pinwheels flat down on a greased baking sheet and brush with a little beaten egg (if using). Bake for approx. 30mins until golden, and the filling is piping hot

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients

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Recipe notes

As these pinwheels contain cooked rice they should be eaten on the same day as cooking, either warm from the oven (cooled slightly) or cold later on that day. Alternatively they can be frozen once assembled (before cooking), then cooked straight from frozen. Allow slightly longer to cook through completely if cooking from frozen.

For a simpler and gluten free snack you can use damp hands to form the chilled filling into rounded discs, then brush with a little oil and bake for approx. 20-30 minutes until golden.

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