Sundried tomato and olive pinwheels recipe
This simple Mediterranean-inspired pinwheel recipe is an easy 5-ingredient canapé. Spread olives and blitzed sundried tomatoes over puff pastry then roll and slice into delicate spirals for a vegan savoury bake - perfect made ahead of time. See method
- 145g drained weight sundried tomato antipasti, finely chopped, plus 1 tbsp oil
- 1 garlic clove, finely crushed
- 1 x 375g pack ready-rolled puff pastry
- 70g pack pitted black olives, finely chopped
- handful fresh basil leaves, to serve
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.
- Place two-thirds of the sundried tomato in a food processor with the garlic and blend until smooth.
- Unroll the pastry and spread the sundried tomato paste evenly over. Scatter with the remaining sundried tomatoes and the olives.
- Starting from the long edge, tightly roll the pastry to create a long log and, with a sharp, serrated knife, cut the log into 28-30 5mm slices.
- Place the pinwheels, evenly spaced, on the baking tray and brush each one with a little of the sundried tomato oil. Bake for 20 mins until golden and crisp. Leave to cool on the tray for 5 mins, then transfer to a serving platter. The pinwheels will keep in an airtight container for up to 3 days. Briefly warm in a hot oven to refresh before serving.
Tip If you’re struggling to slice the pinwheels, place the log of rolled pastry in the freezer for 10 mins to set up, making it firmer and easier to slice.
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