Savory Pinwheels Recipe
2 medium – large potatoes
1 egg
1 heaped cup grated cheese
1 tbsp gluten free flour
2 slices cooked bacon finely chopped (vegetarians omit this)
Sprig spring onion finely chopped
Savory gluten free pastry (enough to make 2 sheets when rolled out)
3 Tbsp milk

1) Peel potatoes and boil till cooked – drain and set aside to cool for about 20 mins. Mash lightly, add egg, 1/4 tsp salt, some pepper and mash until egg and vegetables are mixed well.
2) Add cheese, flour, bacon and spring onion and stir.
3) Roll pastry out – divide mix and spread evenly over the pastry sheets leaving a 2 cm wide strip along one edge of the pastry. Brush this strip with the milk, then roll the pastry and filling up from the opposite side to the milk brushed strip ensuring that each roll is well secured.
4) Heat oven to 180* C and get out a baking tray. Either lightly butter or cover it with baking paper. When oven is up to heat, cut the rolls of pastry and filling into slices about 1 cm thick. Bake approx 20 minutes. Leave to cool 15 minutes then serve.

Amounts can be varied depending on how many pinwheels you wish to bake. The potato can be substituted with kumara or pumpkin. These freeze fine.

– Sheryl Day

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