Spin the wheel

Pepper and chorizo puff pastry pinwheels

  • 1 (500g) pack puff pastry
  • 1 tablespoon butter
  • 1 red pepper, finely diced
  • 1 yellow pepper, finely diced
  • 200g chorizo or salami with black pepper, finely diced
  • 200g herbed cream cheese
  • 1 egg
  • 5 tablespoons grated Parmesan cheese
  • paprika
  • For the filling: Heat the butter in a pan and sauté the peppers over a low heat for a few minutes until they are soft. They should not brown.
  • Mix the peppers, salami or chorizo, cream cheese, egg and Parmesan cheese together, and season with paprika.
  • Roll the puff pastry into two large sheets and spread the filling on them.
  • Roll puff pastry up and freeze for about 1 hour in the freezer so that the mixture firms up and is easier to handle.
  • Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment. Remove the puff pastry rolls from the freezer and cut into 1.5cm thick slices. Place on the prepared baking tray, spacing them out well, as they spread out during baking. Bake in the preheated oven for 20-30 minutes until golden brown.