CHESTNUT MUSHROOM PESTO AND CHEDDAR PINWHEELS

Ingredients 

• 485g chestnut mushrooms, finely chopped
• 2 cloves of garlic, minced
• 1 x sheet puff pastry
• 140g pesto
• 100g cheddar
• 1 egg (whisked for egg wash)
• 1 tbsp olive oil
• Salt
• Pepper

Method 

1. Preheat the oven to 180°C (fan oven).
2. Heat a large frying pan over a medium heat, add the oil and finely chopped chestnut mushrooms with a pinch of salt and pepper. Cook for around 8 minutes, adding the garlic for the final 2 minutes of frying. We want to make sure that all of the moisture has cooked off.
3. Place on a plate to allow to cool for 5 minutes.
4. Unroll your puff pastry, then add a layer of pesto onto the sheet, leaving a 1 cm border along the two shorter edges.
5. Next, add a layer of cheddar, then mushrooms. Tightly roll puff pastry into a long log, rolling it from the longer side of the pastry.
6. Slice into 2 cm pieces to create your pinwheels. Distribute across a baking sheet, leaving gaps to ensure they brown evenly. Brush with egg wash (or milk wash), then pop in the oven for 18-25 minutes, or until golden and crisp.
7. Season with flaky salt and pepper as soon as they’re out of the oven. Allow to cool for 10 minutes before diving in for a mid-morning snack.