Veggie Pesto Pinwheels by @deliciouslyella

48 min

12 servings

🥐

320 g

Vegan puff pastry

🫒

Olive oil

🧅

0.5

White onion

🧄

2 cloves

Garlic

🍄

150 g

Mushrooms

🫘

240 g

Canned cooked green lentils

🌿

100 g

Basil pesto

🥬

1 handful

Spinach

🥛

1 tsp

Oat milk

  1. Preheat

    Preheat the oven to 200°C fan and line a baking tray with baking parchment.

  2. Roll
    • Vegan puff pastry

    Roll the pastry out onto the paper and place to one side.

  3. Place
    • Olive oil
    • White onion

    Place a large frying pan over a medium heat with a drizzle of olive oil, add the onion and cook for 5 minutes until soft.

  4. Add
    • Garlic

    Add the garlic and cook for a minute or so.

  5. Add
    • Mushrooms

    Add the mushrooms and let them cook for about 5 minutes.

  6. Add
    • Canned cooked green lentils
    • Basil pesto
    • Spinach

    Add the lentils, pesto and spinach, cooking for a minute or so until the spinach wilts.

  7. Transfer

    Transfer the mix onto a plate and leave it to cool for about 10 minutes.

  8. Spoon
    • Vegan puff pastry

    Spoon the mix evenly onto the pastry, leaving a 2.5cm strip free along the top edge, and gently pat it down.

  9. Brush
    • Oat milk
    • Vegan puff pastry

    Lightly brush the pastry edge with the oat milk.

  10. Roll
    • Vegan puff pastry

    Roll the pastry lengthways away from you, keeping it tight so it forms a tight spiral, with the strip at the top rolled last.

  11. Step
    • Vegan puff pastry

    Firmly press down the strip at the top onto the pastry below to seal the roll properly.

  12. Cut
    • Vegan puff pastry

    Use a serrated knife to cut the log into 12 even rolls, each about 3cm wide.

  13. Lay

    Lay each roll face up on a baking tray, leaving 4–5cm between each one.

  14. Bake

    Bake for 20–25 minutes, until the pastry is golden.

Veggie Pesto Pinwheels by @deliciouslyella

48 min

12 servings

🥐

320 g

Vegan puff pastry

🫒

Olive oil

🧅

0.5

White onion

🧄

2 cloves

Garlic

🍄

150 g

Mushrooms

🫘

240 g

Canned cooked green lentils

🌿

100 g

Basil pesto

🥬

1 handful

Spinach

🥛

1 tsp

Oat milk

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C fan and line a baking tray with baking parchment.

    🍳Baking tray
    📜Baking parchment

  2. Step 2/14

    Roll the pastry out onto the paper and place to one side.

    🥐Vegan puff pastry
    📜Baking parchment
    🥖Rolling pin

  3. Step 3/14

    Place a large frying pan over a medium heat with a drizzle of olive oil, add the onion and cook for 5 minutes until soft.

    🫒Olive oil
    🧅White onion
    🍳Frying pan

  4. Step 4/14

    Add the garlic and cook for a minute or so.

    🧄Garlic
    🍳Frying pan

  5. Step 5/14

    Add the mushrooms and let them cook for about 5 minutes.

    🍄Mushrooms
    🍳Frying pan

  6. Step 6/14

    Add the lentils, pesto and spinach, cooking for a minute or so until the spinach wilts.

    🫘Canned cooked green lentils
    🌿Basil pesto
    🥬Spinach
    🍳Frying pan

  7. Step 7/14

    Transfer the mix onto a plate and leave it to cool for about 10 minutes.

    🍽️Plate

  8. Step 8/14

    Spoon the mix evenly onto the pastry, leaving a 2.5cm strip free along the top edge, and gently pat it down.

    🥐Vegan puff pastry
    🥄Spoon

  9. Step 9/14

    Lightly brush the pastry edge with the oat milk.

    🥛Oat milk
    🥐Vegan puff pastry
    🖌️Pastry brush

  10. Step 10/14

    Roll the pastry lengthways away from you, keeping it tight so it forms a tight spiral, with the strip at the top rolled last.

    🥐Vegan puff pastry

  11. Step 11/14

    Firmly press down the strip at the top onto the pastry below to seal the roll properly.

    🥐Vegan puff pastry

  12. Step 12/14

    Use a serrated knife to cut the log into 12 even rolls, each about 3cm wide.

    🥐Vegan puff pastry
    🔪Serrated knife

  13. Step 13/14

    Lay each roll face up on a baking tray, leaving 4–5cm between each one.

    🍳Baking tray

  14. Step 14/14

    Bake for 20–25 minutes, until the pastry is golden.

Composition

Ingredients

Types

Grains, Fats, Oils, Vegetables, Legumes, Sauces, Plant-based Milk

Ingredients

Vegan puff pastry, Olive oil, White onion, Garlic, Mushrooms, Canned cooked green lentils, Basil pesto, Spinach, Oat milk

Notes

Vegan puff pastry (ready-rolled sheet), Olive oil (drizzle), White onion (small, finely chopped), Garlic (finely chopped), Mushrooms (very finely diced, pieces about the same size as the lentils), Canned cooked green lentils (1 x 400g can, drained), Spinach (large, finely chopped), Oat milk (to brush the pastry edge)

Allergens

Gluten

Dietetics

Dietary regimen

Low-Calorie, Egg-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

160 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 15g, Fat: 9g, Fiber: 2.5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 230mg, Iron: 1mg, Potassium: 150mg, Calcium: 25mg

Vitamins

Vitamin A: 350µg, Vitamin K: 25µg, Folate: 30µg

Preparation

Time Information

Preparation

25 minutes

Cooking

23 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Baking parchment, Baking tray, Frying pan, Spoon, Pastry brush, Serrated knife, Plate, Rolling pin

Appliances

Oven

Type

Type

Type Of Dish

Snack, Appetizer, Savory Pastry, Pinwheel

Occasions

Picnic, Family Gathering, Summer Holidays, Kids Snack

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Crispy, Gooey

Flavors

Herby, Savory, Garlicky, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Baked pinwheels : 2-3 days (store in an airtight container,reheat in oven before serving), Freezing (unbaked or baked) : up to 2 months (wrap individually,store in a freezer-safe container,bake from frozen adding a few extra minutes, or thaw before reheating)