Beetroot & Feta Pinwheels
Makes 30-35 pieces
Prep: 30 mins
Cook: 20 mins
Ingredients
1 tub Chris’ Homestyle Egyptian Beetroot Dip 200g
2 sheets of frozen puff pastry
50-80g Feta
1 tbls fresh parsley, chopped
1 egg, beaten
Black and white sesame seeds for sprinkling
Method
Pre-heat oven to 200°C.
Place 1 sheet of puff pastry on a clean board and allow to thaw until pliable.
Spread half the Chris’ Traditional Egyptian Beetroot across the pastry leaving a 1cm gap on the top edge.
Crumble half of the feta over the top of the Egyptian Beetroot and sprinkle half of the parsley.
Brush top edge of pastry with egg, then roll pastry up to form a pinwheel.
Place in freezer for 10-15 minutes to allow to firm up.
With a sharp knife cut into 1.5cm lengths and lay cut side facing up on a baking tray lined with baking paper.
Repeat with second sheet of puff pastry.
Brush tops of pinwheels lightly with egg and sprinkle mixed sesame seeds over the top.
Bake in pre-heated oven for 15-20 minutes or until golden.