Bacon and pesto Pinwheels recipe

Get the kids to help make these pinwheels - they’ll have fun and learn some useful kitchen skills.

Even seasoned chefs use readymade puff pastry and it makes these very moreish pinwheels very easy to put together. They are a filling snack and great for times when you don’t feel like something sweet.

Bacon and pesto Pinwheels recipe

Makes 18 pinwheels

Ingredients

Walnut pesto

½ cup walnuts

2 cups basil leaves

¼ cup extra virgin olive oil

¼ cup grated parmesan

½ lemon, juiced

1 clove garlic,

Salt and pepper

Pinwheels

12 streaky bacon rashers

2 sheets puff pastry, thawed

1 cup cheddar cheese, grated

2 tbsp milk, for brushing

Method

1. For the walnut pesto: add walnuts to a non-stick skillet over medium heat. Toast the walnuts for 3-5 minutes, then cool to room temperature.
2. Add all the pesto ingredients to a blender and blitz until chunky. Add olive oil as needed and season to taste with salt and pepper.
3. To make the pinwheels, spread pesto in a layer over puff pastry sheets. Lay bacon rashers on top and sprinkle with grated cheese. Roll up tightly, wrap with cling film and pop in the freezer for 20 minutes.
4. Preheat the oven to 190°C. Line 2 baking trays with baking paper.
5. Using a sharp knife cut the rolls into 1.5cm widths, then lay on the prepared baking trays. Don’t place them too close together. Brush with milk. Bake for 15-20 minutes, until golden and cooked.

NOTE: Double the pesto recipe and freeze the extra pesto in ice-cube molds for quick snacks and easy midweek pasta meals. There are plenty of good store-bought pestos that you can substitute for homemade if you want to.