Mushroom Pinwheels
Golden, flaky pinwheels filled with rich, savoury mushroom duxelle – the perfect bite-sized treat for any occasion!
Method
Mushroom Duxelles:
Melt butter over a medium heat, add extra virgin olive oil, onions, salt, and rosemary. Cook for 5–7 minutes
Turn up the heat. Add mushrooms and another pinch of salt.
Pour in the sherry to deglaze the pan. Cook until most of the liquid is gone.
Put the mix into a food processor, add pepper, parsley, cream cheese, parmesan, and skim milk powder, pulse until the mix is finely chopped.
Taste and adjust seasoning if needed.
Pinwheels:
Preheat oven to 220°C. Line flat gastronome trays with baking paper.
Cut puff pastry into 20 cm wide strips.
Spread a thin layer of mushroom mix on each strip, roll the pastry into a log and cut each log into 1 cm slices
Repeat until all the filling is used Place pieces flat on the trays, cut side down. Put trays in the fridge for 30 minutes.
Bake for 10 minutes, then turn the oven down to 200°C, bake for another 5 to 10 minuets golden and crisp.
Cool slightly before serving.
Hint:
