Sun-dried tomato and olive pinwheels
I often make these super easy, vegan sun-dried tomato and olive pinwheels for parties, picnics or just as weekend nibbles. I use gluten-free pastry but you can use normal one if you prefer (not all versions are vegan though!). You can spice them up with a couple of pinches of chilli flakes, if you like. The pizza sauce can be home-made or shop-bought.
Ingredients
Method
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Unroll the sheet onto a chopping board.
- Spoon the pasta sauce onto the pastry and spread it out evenly using a silicon brush. Scatter the dried herbs all over then add plenty of freshly ground pepper (you can add some chilli flakes too).
- Cut the olives and sun-dried tomatoes into tiny pieces. Scatter these all over the pastry.Season with salt to your liking.
- Starting from one of the long sides, roll the pastry into a long sausage.
- Using a sharp knife, cut the log into 12 even pieces. Place these on the baking tray, cut-side up, making sure that there is enough space between them to expand.
- Bake in the middle of the oven for 10-12 minutes until golden.
- Transfer them to a wire rack to cool.
- Serve them warm or at room temperature.