The delicious art of doing very little…

Alongside my Goat’s Cheese and Red Onion Tart, the other scrumbumptious snack I whipped up for Stephen’s Cheese and Wine night was my Mozarella, Sundried Tomato & Chorizo Pinwheels! A delicious treat that never fails to please, and is deceivingly easy…


Not only are these quick and easy to make, but they’re also incredibly easy to transport before cooking, as you’ll see, making them an ideal snack to take along to a friend’s do!


  • Puff pastry (Make your own or buy from the shop. Despite my recent pride of learning this particular skill, I still went with store bought… Who has the energy for all that rolling twice in one day!)
  • Sundried Tomato Paste
  • Fresh Basil
  • Mozzarella cheese
  • Diced Chorizo

Let’s Cook!

1. Roll out your puff-pastry to about 1/2 a cm thick and, using the back of a spoon, gently spread with your Sundried Tomato Paste.


2. Next, slice up the mozzarella and distribute over the pastry.


3. Tear up some basil leaves and get them involved too.

4. Dice up your chorizo, then fry in a dry frying pan for a few minutes. This will help to bring out a smokey caramelised flavour when these bad boys hit the oven! Remove the chorizo from the frying pan, and place on top of a piece of kitchen towel. Place another piece of kitchen towel on top, then give a good squeeze to remove excess oil. Pop on top of your sundried tomato spread pastry.


5. Now for my favourite part. I can’t explain why, but I find the feeling of doing this extremely therapeutic!
Take one side of the pastry and fold in by about an inch. Then, roll that along until the whole thing sits in a nice neat spiral roll.


Loving it.

Now this is where the whole “so easy to take to a friend’s house” part comes into play. Gently but firmly wrap your scrumptious spiral up in cling film. Then stick it in a bag and carry to your friend’s house. No worries! And when the time comes to cook…

6. Pre-heat oven to 190

7. Using a large, sharp knife (very important to avoid tearing here) cut evenly through your pastry sausage. Repeat this all the way along until you end up with several beautiful spirals stuffed with goodness and measuring approximately half an inch in thickness.


8. Place on greaseproof paper, on a large baking tray, and bake for 25 minutes until golden and gooey


9. Relax and enjoy!

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