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Savory Pinwheels




Source of Recipe


Naomi Kramer


List of Ingredients




1 can refried beans
4-5 sheets of puff pastry
minced garlic
cheeseless pesto
minced/finely chopped chilis
(variation 1) 1 thinly sliced roma/egg tomato per sheet of pastry
(variation 2) corn kernels

Recipe



Pre-heat oven to temperature required by puff pastry (usually 220C).
Mix refried beans, garlic, chilli and pesto to taste (I find this
requires
me tasting the mix till I like it).
Spread bean mix over pastry - about 2-3mm thick. Roll up carefully, not too tight, so the pastry has a small amount of room to expand in the oven.

Cut roll into inch-wide pieces and place on baking sheet. Bake till golden and puffed.

Variation 1: After spreading the bean mix (a little more thinly), add a line of sliced tomato, one layer thick (about 3 slices) across the pastry about an inch from the pastry's edge. fold the pastry over the tomatoes. Add another line of tomatoes and, if desired, some tomato sauce/paste. Fold
over again. Repeat till end of pastry. Cut into slightly wider pinwheels to allow for extra bulk.

Variation 2: sprinkle corn kernels over the spread bean mix and roll.