- 10-30 minutes to prepare
- 60+ minutes to cook
- Makes around 24 pinwheels
- How to make
¼ of butternut squash
A little olive or sunflower oil
1 clove garlic
100g cooked brown rice
50g cooked or tinned puy lentils
1 tsp finely chopped rosemary
1 tsp finely chopped sage
30g grated Parmesan, Pecorino or vegetarian cheese
50g soft goats' or other soft cheese
2 packs 230g ready rolled puff pastry
1 beaten egg (optional)
How to make
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, either the ¼ you need or all of it, in a roasting tray and drizzle with oil. Bash the garlic clove in its skin, add to the tray, then roast for around 45 mins until soft.
Rinse the lentils and rice separately, then place in two saucepans with water and bring to the boil. Reduce to simmer and cook until soft for around 25-30 mins or according to pack instructions
Squeeze the roasted garlic out of its skin and mash with the butternut squash in a large bowl after removing the skin and seeds. Finely chop the rosemary and sage and stir in
Drain the cooked lentils and rice and mix well with the squash. Allow to cool then add the two cheeses and mix thoroughly. Pop in the fridge to chill completely
Pre-heat your oven to 200°C / 180°C fan / gas mark 6 and unroll the puff pastry onto some greaseproof paper. Spread on half the filling in a thin layer about 5mm thick, leaving a 1cm gap around the edge of the pastry
Carefully use the edge of the greaseproof to roll it up like a Swiss roll, then repeat with the second packet of pastry
Cut the roll into slices 2cm thick to create pinwheels. If you don't want to cook them all now, then here's when you can freeze them, placing a sheet of greaseproof paper between each one.
Place the pinwheels flat side down on a greased baking sheet and brush with a little beaten egg, if using. Bake for around 30 mins until golden, and the filling is piping hot
- Gluten ingredients
- Dairy ingredients
As these pinwheels contain cooked rice they should be eaten on the same day as cooking, either warm from the oven or cold later on that day. Otherwise they can be frozen before cooking. 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.