Friends of ours invited us to their beautiful barn conversion in the Essex countryside. I had enthusiastically promised I would bring an appetiser having spied a blogging opportunity and of course because we love cooking. We were due to leave at 2pm and at 12:30pm we were still glumly starring at a packet of puff pastry. Then inspiration struck. Pizza pin wheels. We used ingredients you will find in your pantry and fridge. Bearing in mind that you can buy similar snacks to these in Waitrose for around £4, you can make these for a fraction of the cost! As always, at Wennie's Affairs, we encourage you to have fun and be inventive. You can experiment with a whole variety of fillings as you would on a pizza; spinach and ricotta, chicken tikka, mexican ground chilli. Plus you can even make dessert varieties with left over sweet mince meat (which never made it into those mince pies) and drizzled with icing. They are perfect for a New Year's Eve gathering.
- 1 packet of puff pastry
- 3 tbsp pesto
- 1/3 Yellow Pepper
- 3 small tomatoes
- 100g prosciutto ham
- 60g Parmesan cheese
- Milk for brushing
- 2 tsp Dried oregano
- Black pepper
- Roll out the pastry onto a lightly floured surface.
- Brush the pesto evenly over the rolled out pastry.
- Remove the seeds from the tomato (very important to avoid excess moisture) and finely chop with the pepper and spread on top of the pesto layer.
- Chop up the ham and evenly distribute over the the peppers and tomatoes.
- Sprinkle three quarters of the grated parmesan cheese over the ham and grind over some black pepper as the final layer.
- Starting from one of the short edges roll the pastry up as tightly as you can until it becomes a long roll.
- Use a sharp knife to cut about 16 discs about 1cm thick and lay out evenly onto a non-stick baking sheet allowing enough room for them to puff up.
- Preheat the oven to 190C or gas Mark 5.
- Leave in the fridge for 20 minutes.
- Brush the top-side of the wheels with the milk mixed with oregano and the remainder of the Parmesan cheese. Cook for 20 minutes until golden.
The mixture can be prepared in advance the night before baking and then the rest of method will take less than 10 minutes.
They are a lovely herby and peppery amuse bouche. Our friend Claire, popped them in the oven for 5 minutes to heat. We then washed these little treats down with Champagne- our friends know how to look after us.