Chicken Pesto Pinwheels
How to make Chicken Pesto Pinwheels
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 18
Ingredients
- 500g Specially Selected chicken, fetta and parsley sausages
- ¼ cup continental parsley leaves, finely chopped
- 2 sheets Elmsbury puff pastry, defrosted
- 120g Remano basil pesto
- 60g Westacre Dairy parmesan cheese, grated, plus extra for serving
Method
- Make a slit along the length of each sausage and remove then discard the skins.
- Place the meat into a bowl, add the parsley and mix to evenly combine.
- Place a piece of pastry onto a work surface or board. Place half of the meat mixture on top. Using a palette knife, spread it evenly all over the surface of the pastry, leaving a 1cm clear margin along one of the lengths.
- Cover the meat with a thin, even layer of pesto, then sprinkle evenly with the parmesan. Brush the clear 1cm margin with water. Roll up tightly towards the 1cm clear margin, keeping the mixture nice and tight to create an even log. Wrap in cling film or baking paper and repeat until you have 2 logs.
- Place in the freezer for about an hour to allow it to firm up.
- Preheat oven to 200°C. Using a thin, sharp knife, cut each log into 18 rounds, approximately 1.3cm wide. Place the rounds flat on 2 large baking sheets, spacing them apart. Bake for 25 minutes, swapping the trays around and turning the pinwheels over halfway to ensure even cooking. Remove from the oven and allow to cool slightly. Sprinkle with extra parmesan and serve hot or warm.
Optional: You can use jars of red or green pesto, or make your own.
