Puff pastry, pork and mushrooms made into pinwheel scroll snacks kids will love. Pop them in the lunchbox or serve at kids party, footy finals and more!
Mushroom and Pork Filling
Ingredients
400g Button, Cup or Flat Mushrooms
3 green onions, chopped
1 teaspoon dried Italian herbs
400g pork mince
1 egg
1 cup fresh breadcrumbs
Method
Finely chop mushrooms and onions by hand or in a food processor. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and onions and cook, stirring for 8 minutes until all of the moisture has evaporated. Stir in herbs. Set aside to cool for 15 minutes (mixture must be cool - you can not add warm mushrooms to cold mince mixture). Drain any excess moisture and transfer to a bowl
Add mince, egg and breadcrumbs to mushroom mixture. Mix until well combined
Pinwheels
Ingredients
3 sheets frozen puff pastry, thawed
150g tub basil pesto, pecorino and cashew dip
1 cup grated tasty cheese
Method
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper
Spread dip evenly over 3 pastry sheets, leaving a 2cm border at ends furthest away from you
Divide mince mixture over dip, using fingertips to help make an even layer. Sprinkle evenly with cheese. Roll up as tightly as possible. Chill for 10 minutes before slicing each roll into 12. Place on trays, cut-side down, allowing room for spreading. Bake for 15-20 minutes until golden and mince is cooked through. Cool slightly before serving
