Recipe IngredientsFOR THE PESTO PINWHEELS
- flour, to dust
- 320g ready-rolled puff pastry
- 3 tbsp to 4 tbsp fresh pesto
- 1 medium free-range egg, beaten
- 2 tbsp olive oil
- 7 spring onions, trimmed and chopped salt and pepper
- 1 Granny Smith apple, peeled, cored and chopped
- 1,1l vegetable stock
- 300g frozen peas
- 375g watercress, roughly chopped
- 4 tbsp fresh pesto
- 6 tbsp whipping cream
- extra-virgin olive oil, to drizzle
- Preheat oven to 190°C. On a lightly dusted surface, roll out pastry to a rectangle about 28cm x 35cm. Spread pesto thinly over pastry. Roll up pastry from one short end to the other. Wrap in clingfilm. Freeze for 15 minutes.
- Meanwhile, heat oil in a large pot. Fry onions with a pinch of salt for 5 minutes until soft (not brown). Add apple for 2 minutes more, then add stock. Bring to the boil. Simmer for 5 minutes, adding peas for last minute. Remove from heat.
- Slice pastry into 18 rolls about 1,5cm thick. Shape back into rounds. Transfer to 2 baking sheets lined with baking paper. Brush with beaten egg. Bake for 20 minutes until golden, swapping sheets in oven halfway through baking.
- Meanwhile, bring another large pot of water to the boil and fill a large bowl with cold water and ice. Keep a few small cress leaves for garnish. Plunge remaining watercress into boiling water for a few seconds to wilt. Scoop out with a slotted spoon; put straight into iced water. Drain, squeeze out excess water and add to pea mixture along with pesto. Blend until smooth. Return to pot, reheat and season to taste.
- Divide among 6 heated bowls. Swirl 1 tbsp whipping cream over each, drizzle with olive oil and garnish with remaining cress. Serve with pinwheels.
to our Free Good Housekeeping Newsletter