Vegan pesto and olive puff whirls

My mum and I make these vegan pesto and olive puff whirls quite often. I take them to school in my lunch-box and snack on them during break-time! We also serve them at parties, when we use gluten-free pastry so most people with allergies (dairy or gluten) and vegans can enjoy some nibbles.  It only takes 15 minutes to make them, so it’s really easy and the whirls are so yummy! If dairy is not an issue for you, or you’re a vegetarian (not  totally vegan) –  do use normal Pesto and add some grated Parmesan too!

You’ll need:

• 1 sheet ready-rolled puff pastry – can be gluten-free or reduced fat versions, but make sure it’s dairy-free
• Vegan green pesto, about 2-3 tablespoons
• Handful of black olives, finely chopped into tiny pieces

How to make pesto and olive whirls:

1. Preheat the oven to 180 C degrees. Line a baking tray with parchment paper.
2. Unroll the sheet onto a chopping board.
3. Spoon some pesto in the middle, then spread it out evenly. Using the base of the spoon or a silicon brush.
4. Scatter the olive pieces all over the pastry.
5. Starting from one of the long sides, roll the pastry into a log. It should look like a long sausage.
6. Using a sharp knife, cut the pastry into 12 even pieces. Place these on the baking tray. Make sure they are cut-side up, quite tight   and there  enough space between them (as they will expand).
7. Bake them in the middle of the oven for 12-15 minutes, or until golden.
8. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire-rack lined with kitchen paper towel.
9. Eat them warm or at room temperature.

Tips

• You can add some chopped pine nuts or fresh herbs too ( basil, parsley, mint, coriander would be nice)
• If you like vegan cheese (I don’t), scatter some finely grated vegan cheese on top of the Pesto for a gooey version