Three Cornered Leek Pesto Pinwheels
Make the most of natures larder by using wild garlic and three cornered leek to make these pesto pinwheels!
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 tablespoon vegan parmesan
- 1 tablespoon pine nuts
- 2 tablespoon 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