Pesto Pastry Wheels


Stuck on what finger food to serve when you have friends over? Pastry nibbles are a sure fire way to impress friends and family and keep you popular whatever the season. Roll these out and watch them go.

Serves 20

  • 25g pine nuts
  • 2 garlic cloves, roughly chopped
  • 50g fresh basil leaves (we love Superb Herbs)
  • 4 tbsp Olivado Avocado oil, infused with basil
  • 25g Parmesan cheese, grated
  • 500g box Paneton ready to use savoury pastry (or flaky) room temperature
  • 125g mascarpone cheese (we love Tatua)
  • 100g sun-dried tomatoes (we love Food Snob)


Preheat the oven to 180 degrees regular bake.

Put the pine nuts into a blender with the garlic, basil leaves and avocado basil oil. Whizz to a rough-textured pesto. Add the Parmesan cheese and pulse briefly to combine. Set aside.

Unroll the pastry and spread evenly with the mascarpone. Top with the sun-dried tomatoes, dotting evenly over the pesto. Starting with 1 long edge, roll the pastry tightly like a swiss roll. Freeze for at least 10 minutes.

Using a large serrated knife, slice the pastry into 20-25 thin rounds. Place a baking paper lined baking tray and bake for 15-20 minutes or until cooked, crisp and pale-golden. Transfer to a wire rack to cool slightly.

Overlap the pastry wheels in a circle on a large, round serving plate. Serve warm.

Cover with foil for the first 10 or so minutes of baking so the sundried tomatoes don’t go too dark. Uncover for the final few minutes.
Cut thin and spread over two baking trays for a more snack thinner style pinwheel.

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