Preheat the oven to 180°C and line a baking tray with baking paper.
Lightly wipe mushrooms with a piece of paper towel to remove any dirt. Trim the stalks of the mushrooms then chop the mushrooms into 0.5cm slices.
Crack the egg into a small bowl and lightly mix with a fork.
To make the pinwheels, spread the basil pesto over the sheet of puff pastry, stopping 2cm from one edge of the pastry. Sprinkle cheese over the basil pesto. Place sliced mushrooms in an even layer on top of the cheese.
Brush the egg over the strip of pastry that remains untopped.
Roll the puff pastry into a log, starting at the filled edge and moving towards the edge that is untopped. Press the edge to seal closed.
Cut the log into 2cm pieces. Place each piece, cut side down on t
he prepared baking tray. Bake for 25 minutes.
Remove from the oven and serve warm.
Remove the outer layer from the garlic.
Place all ingredients in a food processor. Process on high speed until combined.
Ingredients
Directions
Preheat the oven to 180°C and line a baking tray with baking paper.
Lightly wipe mushrooms with a piece of paper towel to remove any dirt. Trim the stalks of the mushrooms then chop the mushrooms into 0.5cm slices.
Crack the egg into a small bowl and lightly mix with a fork.
To make the pinwheels, spread the basil pesto over the sheet of puff pastry, stopping 2cm from one edge of the pastry. Sprinkle cheese over the basil pesto. Place sliced mushrooms in an even layer on top of the cheese.
Brush the egg over the strip of pastry that remains untopped.
Roll the puff pastry into a log, starting at the filled edge and moving towards the edge that is untopped. Press the edge to seal closed.
Cut the log into 2cm pieces. Place each piece, cut side down on t
he prepared baking tray. Bake for 25 minutes.
Remove from the oven and serve warm.
Remove the outer layer from the garlic.
Place all ingredients in a food processor. Process on high speed until combined.