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Wild Garlic and Three Cornered Leek Pesto Pinwheels
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Three Cornered Leek Pesto Pinwheels

Make the most of natures larder by using wild garlic and three cornered leek to make these pesto pinwheels!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, lunch, Snack
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: lemon, pesto, pine nuts, puff pastry, three cornered leek, wild garlic
Servings: 12 people
Calories: 213.47kcal

Ingredients

For the pesto

  • 25 g three cornered leek leaves and stems only
  • 25 g wild garlic leaves only
  • 0.5 lemon zest and juice
  • 25 g pine nuts
  • 50-75 ml olive oil
  • 1 pinch salt

For the pinwheels

  • 320 g puff pastry ready rolled
  • 2 tbsp vegan parmesan
  • 1 tbsp pine nuts
  • 2 tbsp three cornered leek flowers

Instructions

  • Place all of the pesto ingredients into a high powered blender and blitz on high until you have a smooth pesto.
  • Roll out the puff pastry sheet and spread over the pesto leaving a gap around the edges.
  • Carefully roll the pastry back up (this may get messy as the pesto tries to escape), then cut the rolled up pastry log into 12 slices.
  • Line a baking sheet with grease proof paper and lay the pastry spirals on to the baking tray with the spiral facing up. Make sure you leave 2-3 inches between each spiral as they will spread out when baking.
  • If you have some extra pesto spoon this over the pinwheels.
  • Bake in the centre of the oven for 20-25 minutes or until the pastry is golden brown and crisp.
  • Serve while still warm with a sprinkling of vegan parmesan, more pine nuts and the flowers from the three cornered leek.

Nutrition

Calories: 213.47kcal | Carbohydrates: 14.1g | Protein: 2.9g | Fat: 16.57g | Saturated Fat: 3.43g | Cholesterol: 0.57mg | Sodium: 83.69mg | Potassium: 40.7mg | Fiber: 0.74g | Sugar: 0.51g | Vitamin A: 44.03IU | Vitamin C: 3.55mg | Calcium: 20.67mg | Iron: 0.99mg