Cheesy mushroom and spinach pinwheels recipe

  • Serves 24 (makes 24)
  • 5 mins to prepare and 30 mins to cook, plus 10 mins chilling
  • 67 calories / serving
  • Freezable
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Golden puff pastry is rolled with veg and melting cheese for these pretty pinwheel snacks – dip in tomato salsa for an extra treat. The pinwheels make the most of ingredients from the freezer so you can have everything you need on standby.

  1. Cook the mushrooms to pack instructions; drain well. Microwave the spinach, covered, for 2 mins on high. Stir, then cook for a further 1½ mins. Put in a sieve and squeeze out as much liquid as possible. Finely chop the spinach and mushrooms, then mix in a large bowl; season.
  2. Carefully unroll the pastry sheet. On a floured surface, roll out to about 40 x 30cm. Spread the mushroom and spinach mix over the pastry, leaving a 1cm border, then scatter with the cheese. Roll up as tightly as you can from a shorter end and chill for 10 mins (if you have the time). Preheat the oven to gas 6, 200°C, fan 180°C.
  3. With a sharp knife, cut the chilled pastry roll into 24 slim discs. Place on a large baking tray lined with nonstick baking paper, brush with a little egg and cook for 20-25 mins or until golden and crisp. Serve with salsa or ketchup for dipping, if you like.

Tip: Once cooked, cool, then place in a freezerproof container. Cook from frozen in a hot oven for 5 mins until crisp.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

  • Ingredients

  • 175g frozen mushroom mix
  • 6 blocks (about 170g) frozen leaf spinach
  • 320g frozen puff pastry sheet, defrosted
  • flour, for dusting
  • 50g mature Cheddar, grated
  • 1 free-range egg, beaten
  • tomato salsa or ketchup, to serve (optional)
  • Energy 280kj 67kcal 3%
  • Fat 4g 6%
  • Saturates 2g 11%
  • Sugars 0g 0%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 5.5g Protein 2g Fibre 0.6g

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