Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF
These are great party nibbles for any event. The stuffing makes a lovely dip on it's own without the pastry
Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF
These are great party nibbles for any event. The stuffing makes a lovely dip on it's own without the pastry
Cooking Instructions
- 1
Chop the artichoke hearts and put into a large bowl. Make sure they're drained well
- 2
Put the spinach in a large pan with 2 tbsp water. Put the lid on and steam for a few minutes until wilted
- 3
Drain and tip the spinach out onto a clean tea-towel. Squeeze the excess water out of the spinach by wrapping with the towel and pressing down. You may need to use 2 towels for this
- 4
Chop roughly and put into the bowl with the artichoke
- 5
Add the mayo, parmesan, onion powder, garlic powder and pepper. Mix well and adjust the seasonings if desired
https://cookpad.wasmer.app/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free
- 6
Halve the pastry and set one half aside. Roll out into a rectangle around 25cm wide and 15cm tall. The exact measurement doesn't really matter
https://cookpad.wasmer.app/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free
- 7
Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
- 8
Start to roll the pastry over like a jelly/swiss roll. I find it easiest to cut the pastry in half top to bottom for more control
- 9
Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
- 10
Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour. Repeat with the set aside pastry and artichoke mixture
- 11
Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
- 12
Unwrap the pastry and cut into slices around 1cm thick. I got 10 discs from each quarter of rolled pastry
- 13
Place on the lined tray, glaze the pastry with a little milk of choice (I use light coconut milk) and bake for 20 minutes or until golden and puffed
- 14
You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
- 15
The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference. I use coconut cream soured with lemon juice or cashew cream as linked below
https://cookpad.wasmer.app/us/recipes/333300-vickys-vegan-sour-cream
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