Mushroom and capsicum pastry pinwheels
- 2.5 cups sliced cup mushrooms
- 1-2 tsp olive oil
- 1/2 tbsp butter
- 1 tbsp chopped parsley
- 1 sheet of 25cmX25cm puff pastry, thawed
- 2.5 tbsp Chris’ Traditional Spicy Capsicum dip
- 3/4 cup tasty cheese, shredded
- 1/4 cup finely diced red capsicum
- Eggwash (1 egg mixed with 2 tsp water)
- Preheat the oven to 180 degrees (conventional).
- Heat butter and oil in a large frying pan over medium heat. Once the butter has melted and has started to bubble slightly, add the mushrooms in a single layer and saute them till lightly browned. You may need to cook the mushrooms in two batches so as to not overcrowd the pan, otherwise the mushrooms will release too much liquid.
- Set the mushrooms aside to cool down, mix through the parsley and season lightly with salt and pepper.
- Lightly flour the bench and then lay the puff pastry sheet in front of you. Spread the dip over the pastry but leave a 3 cm strip of pastry clear at the end furthest away from you.
- Sprinkle the cheese over the dip and then lay the mushrooms over the top evenly.
- Brush eggwash over the strip of pastry that you’ve left uncovered. Starting from the edge of the pastry closest to you, slowly roll the pastry up towards the end where the eggwash is. Once the pastry is completely rolled up, place it in the fridge for 5-10 minutes.
- Remove the rolled up pastry from the fridge and with a sharp knife, cut into 1.5cm slices. Place these slices on a baking tray lined with non-stick baking paper, evenly spaced.
- Brush eggwash along the sides of the slices as well as lightly over the top. Sprinkle diced capsicum over the slices.
- Place baking tray in oven for 18-20 minutes or till golden brown, remembering to rotate half way.
- Serve with your favourite breakfast sides such as eggs, bacon or some sliced avocado.
Recipe by @FeedMeIchi