PINWHEELS

Your puff pastry will be easier to cut if you don’t fully defrost it. Allow the cooked filling to fully cool before putting it on the pastry sheet. Freeze these once cut (still raw) on a tray, and once frozen transfer into a bag. Throw them in the oven from frozen and add 5 minutes to the cook time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and line a baking tray with baking paper.

Step 2

Heat a frypan over medium-high heat and spray with olive oil. Sauté onion, mushroom, tofu, butternut pumpkin and cherry tomatoes for 6 to 8 minutes or until softened. Set aside to cool completely.

Step 3

On both puff pastry sheets smear the olive paste and sprinkle over the fresh basil and reduced fat cheese. Season.

Step 4

Spread the mushroom mixture evenly across the two puff pastry sheets.

Step 5

Roll each puff pastry sheet as tightly as you can. Once rolled, lay seam side down and using a sharp knife, cut the roll into 7 slices.

Step 6

Lay each slice flat on the prepared baking tray and bake for 25 minutes or until lightly golden brown.