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January 31, 2016 / mintcustard

Pesto pinwheels and curry curls.

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You may probably have realised by now that I loathe waste, but as I’m on a fat to fitter regime I’m having to find even more create ways to use them up that don’t jeopardise my healthy eating kick!

Also, I’m incredibly greedy, so I’m always willing to eat and always looking for the next tasty tidbit to try.

I had a clear of the fridge, those jars that have been opened so need to be used up soon. I came across two quarter full jars of pesto, one of which was with sun dried tomatoes and a tablespoon of tikka paste in a jar. Both were fine,but in need of using up.

During my “big” shop I had bought some lighter ready rolled puff pastry as I like to make a dessert on a Sunday to go with a roast. I knew I couldn’t use it all in a few apple turnovers so decided to use a third of it to make some savouries. Ideal with a glass or wine in an evening or as a tasty addition to a packed lunch.

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Ingredients

Ready rolled puff pastry (leftovers are ideal)

The odd teaspoon of pesto, sundried tomato pesto or curry paste (mine was tikka).

A couple of olives if you have them.

How to…..

  • Preheat the oven to 200c.
  • Roll out the pastry a little more. If making the curls leave the sheet whole. If making pinwheels cut the sheet into 5cm squares.
  • Cover each piece of pastry in your chosen spread.
  • For the curls, roll up the pastry and cut into 1cm lengths.
  • Place cut side down onto a lined baking sheet.

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  • For the pinwheels, smear the squares with pesto, make 3cm cuts in the corner of the squares, fold each corner to the middle and press down with a slice of olive.
  • Again, place on a lined baking sheet.
  • Brush the finished pastries with either beaten egg or egg white.
  • Bake for 12 to 15 minutes until golden and crisp.

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Cool for a few minutes on the tray and then transfer to a wire rack to finish cooling completely.

These could work well with many, many last teaspoons of jollop from a jar. Marmite and a rasp or two of parmesan. Apple sauce? Tapenade? A couple of anchovies finely chopped?

 

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