Dessertsdeliciouslyella
Mushroom, Lentil & Pesto Wheels
Stuffing rolls of puff pastry with different vegetables and pesto to make pin wheels has become a real staple in our house. They’re so quick to put together and the girls love them. As with the lima bean version on the next page, these mushroom wheels are fun for children but make an irresistible snack for adults too.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●knife
📝 Preparation Steps
1
Preheat the oven to 200°C fan. Line a baking tray with baking parchment.
2
Roll the pastry out on to the paper and place to one side.
3
Place a large frying pan over a medium heat with a drizzle of olive oil, add the onion and cook for ⏱️ 5 minutes, until soft. Then add the garlic and cook for a minute or so, before adding the mushrooms. Let them cook for about ⏱️ 5 minutes.
drizzle of olive oilgarlic2 clovesmushrooms2.5 oz
4
Add the lentils, pesto and spinach, cooking for a minute or so until the spinach wilts, then transfer the mix onto a plate and leave it to cool for about ⏱️ 10 minutes.
5
Spoon the mix evenly onto the pastry, leaving a 2.5cm strip free along the top edge. Gently pat it down. Lightly brush the pastry edge with the oat milk.
oat milk1 teaspoon
6
Roll the pastry lengthways away from you (so the strip at the top is the last part you roll), keeping it as tight as possible so that it creates a tight spiral. It should look like a big sausage roll. Make sure you seal the roll properly by firmly pressing down the strip at the top onto the pastry below.
7
Use a serrated knife to cut the log into 12 even rolls, each piece should be about 3cm wide.
8
Lay each roll, face up, on a baking tray, leaving 4–5cm between each one as they’ll expand as they cook.
9
Bake for 20–⏱️ 25 minutes, until the pastry is golden.
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