These pinwheels make for a delicious hearty bite, perfect for the cooler seasons.
Ingredients
| ⅓ cup | Sour cream |
| 2 Tbsp | Mustard |
| 1 | Lemon, zest and juice |
| 1 | Spring onion, finely chopped |
| 1 handful | Olives, chopped |
| 1 sprinkle | Black pepper |
| ½ | Smoked fish, flaked |
| 1 ½ cups | High grade flour |
| 2 tsp | Baking powder |
| 1 pinch | Salt |
| 35 g | Butter, cold |
| ¾ cup | Cream, or enough to form a soft dough |
| 1 | Egg, for egg wash |
| 1 sprinkle | Sesame seeds |
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Directions
- Into a bowl mix 1/3 cup sour cream with 2 Tbsp mustard, the zest and juice of a lemon, 1 finely chopped spring onion, a handful of chopped chives, and a good grind of black pepper.
- Flake in half a smoked fish.
- Sift 1½ cups of high grade flour with 2 tsp baking powder and a pinch of salt. Rub 35g of cold butter into the flour until a sandy texture. Add ¾ cup cream, or enough to form a soft dough.
- Gently roll the dough into a thin rectangle (5mm thick and 23 x 35cm wide).
- Spread with the smoked fish and roll into a log. Cut into pinwheels 1 ½cm thick.
- Brush with egg wash, sprinkle with sesame seeds, place on a baking tray and bake at 220C for 15-20 minutes until browned.
