Mushroom Pinwheels with Tomato Dip

These mushroom pinwheels came about when another recipe I was testing went wrong, and I'm very grateful it did as these are one of my new favourite snacks. Packed with garlic and herbs, the pinwheels are full of rich flavour while the tomato dip has just enough acidity to cut through the pastry. I used pre-rolled pastry from the shop for ease but if you are happy making your own puff pastry then that would be even better. This makes 10 rolls.

Ingredients:
500g chestnut mushrooms
6 cloves garlic
1 tbsp olive oil
2  handfuls fresh parsley
1 handful fresh basil
4 large tomatoes
1 roll puff pastry - I used jus-roll as its dairy-free
salt and pepper to taste.

Method:
Place a large frying pan over a high heat and pour in the olive oil and a good sprinkle of salt and pepper. Finely slice the mushrooms and add to the hot pan to fry, stirring well to coat in the oil and seasoning. Crush the garlic and finely chop 1 handful of the parsley and add to the mixture. Fry the mushrooms until all the liquid is gone and they start to caramelise. Set aside to cool.

Once cooled, preheat your oven to 200c fan and take your pastry out the fridge, leaving for around 15  minutes until soft and pliable. Unroll the pastry and carefully run your thumb over any cracks to seal. Spoon on the mushrooms evenly, leaving around an inch along one long side clear. Roll the pastry towards the clear section, tucking the mushrooms in with your fingers as you go then use the clear pastry to seal the rolls. Cut into 10 pieces and place on a baking sheet lined with grease-proof paper. Place in the oven to bake for 15 minutes or until golden brown.

While the rolls are baking, finely chop the tomatoes and place in a small pan over a high heat. Finely chop the remaining herbs and add in along with a dash of salt and leave to reduce and thicken, stirring occasionally until the tomatoes have thickened and it smells incredible.

 These pinwheels can happily be eaten hot or cold and would be ideal for lunchboxes.

When you make them, please take a picture and tag me using #diaryofadefectivehousewife

ENJOY!