Here is another recipe that I just had to share. With Christmas coming up, these delicious savoury pin wheels make great party finger food. I always seem to get a craving for them at this time of year! They are irresistible straight from the oven but still delicious when cooled to room temperature!
They are also so easy to make. You really just lay out a couple of pastry sheets then combine all of the other ingredients.
Now put half of this mixture on top of each pastry sheet and spread it out. Then it is just a matter of rolling up the pastry, cutting it into pieces and baking.
See, it really is very quick and easy and the end result is just divine. The smell of these little gems cooking is just torture. And when they come out of the oven I can’t stop them from disappearing straight off the baking tray!
There is usually lots of blowing to try and cool them down so they can be gobbled up. I really should make a double batch when I am baking them to take somewhere. Although saying that, I do get about 40 pin wheels (20 from each sheet).
Anyway while they are great hot, they are equally delicious when they are cold. Leftover pin wheels go down a treat at my house!
Delicious Savoury Pin Wheels Recipe
- 2 puff pastry sheets
- 1 brown onion (diced)
- 1 egg
- 175g of tasty cheese (grated)
- 75g of diced bacon
- Put the onion, cheese and bacon into a bowl, add the egg and then mix these ingredients together well.
- Lay the pastry sheets on a bench and divide the mixture between the two pastry sheets. Spread the mixture out over the pastry sheets leaving about 1 inch (or 2.5 cm) at the top.
- Moisten top edge of pastry sheet with water then carefully roll the pastry up from the bottom.
- Cut the rolled pastry into ½ inch or 1.25 cm thick pieces.
- Lay the pin wheels down on a lined oven tray and back in a hot oven (200 - 240°C) for about 15 minutes.
You might also like to try my yummy Pizza Pinwheels recipe.
Pin wheels went down a treat. Everybody loved them, two trays were gone before I could blink, Thank you so much for a such a tasty snack, and using frozen pastry was so easy.
Glad they were a hit Ruth! They disappear pretty quick around here too!
Do you cook the bacon first?
No the bacon doesn’t have to be cooked first!
Can you prepare these the night before, refrigerate and cook the next day? Not sure how the pastry and egg will go. Have you tried this.
Hi Flo, I have never tried refrigerating these and then cooking them the next day. Like you I would be a bit worried that the pastry might go soggy with the egg if left overnight. Perhaps you could try only partially baking them? You could try baking them for 8 to 10 minutes and then cooling and refrigerating them. The next day you could then bake them again to finish cooking and to brown them. I haven’t tried doing this either but it would probably work better than chilling them while still raw. I hope this helps and I hope you enjoy them.
Rebecca J says
how do these reheat
Hi Rebecca, I have reheated them from refrigerator temperature and from frozen and they’re still really good. I just put them in a preheated oven (200 degrees C) for 10 – 15 mins. The time they need will depend on how cold they are. You can also cover them with aluminum foil if you are worried about them browning too much while reheating.
Angela D says
I would like to cook the bacon a bit first and then discard any fat drippings. Would there be any problem doing it that way.
Hi Angela, I haven’t tried cooking the bacon first but I don’t see why you couldn’t do that. Perhaps just cook it as little as possible, just enough to get some of the fat out. That way it shouldn’t dry out too much in the oven. I’d love to hear how you get on if you get a chance! Have a great Christmas!
If I’m being honest, 200 degrees is to low… I would put them on 350 or 400 for 10 mins or so. Dough was raw after 10 mins on 200 degrees. Other then that, great and easy recipe!
Hi Michelle, the temperature listed in the recipe is in Celsius. It looks like you might be working in Fahrenheit, so you would need around 400 to 450F for that. I’ll have to update this recipe to include both the Celsius and Fahrenheit temperatures. I’m glad you liked the recipe anyway!