Note: You can change the fillings in this recipe to suit your taste, try ham instead of salami, mozzarella instead of ricotta etc…
The Beautiful plates used in the photo were kindly supplied by Eva Tscharke, potter at The Tscharke Winery here in the Barossa. Click here to view more of Eva’s work
- 375g pack Carême all butter puff pastry, thawed
- 1/3 cup ricotta
- 10 to 12 slices salami (amount depends on size of the slice)
- 1/3 cup grated parmesan (or a hard cheese of your choice)
- 300g baby spinach
- 1 egg, lightly beaten, for a glaze
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Preheat oven to 200°C (180°C fan-forced). Lightly grease a 12 hole muffin pan or line each hole with a paper muffin cup. Alternatively line a baking tray with baking paper.
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Place pastry onto a lightly floured surface and roll it out to rectangle 40cm x 30cm.
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Using a very sharp knife, cut 12 equal slices from the chilled pastry log, laying each one in a prepared muffin hole or on prepared baking tray. Brush the tops of each pinwheel with the egg glaze.
Place muffin tray in preheated oven and bake for 30 to 40 minutes or until pastry puffed and golden. Leave to stand for at least 15 minutes before serving, to allow the cheese to cool.
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