Monday 12 October 2020


Ready-made puff pastry became a real favourite of mine to cook with during lockdown and I made just about every savoury tart out there, and I mean that - there was an aubergine themed one with homemade baba ganoush, a fig and blue cheese number and a rather memorable asparagus puff pastry tart, drizzled with the most irresistible honey mustard sauce).

I also loved how easy it turned out to be to make my tasty cinnamon puff pastry swirls, which of course came topped with a moorish vanilla cream cheese icing, and which whilst making them also got me thinking: could I make a savoury version of these lovely swirls? 

Hosting 2 friends the other evening offered the perfect opportunity to find out, nibbles and finger food the order of the day, and the puff pastry garlic and chilli pinwheels I ended up making, pretty much turned out to be one of best veggie friendly canapés I've ever come across!

Forget your standard and boring garlic bread, these little pinwheels are real flavour bombs, look fabulous and are rustled up in less than an hour, including baking time! There is no end yet to my love of puff pastry and you will join me in this fan club after your first bite of one of these.


  • 1 package of ready-made puff pastry dough (1 sheet)
  • 100g salted butter
  • 8 garlic cloves, finely chopped
  • 1/2 cup Parmesan, grated
  • 1/2 cup breadcrumbs (panko style preferably, I got these from Waitrose)
  • 2 Tbsp fresh chives, chopped
  • 1/2 Tsp chilli flakes


  • Preheat your oven to 200 celsius. 
  • Melt butter, chilli flakes and garlic in a saucepan on a low heat for at least 10 minutes. 
  • Take off heat and mix in the fresh chives.
  • Brush the puff pastry sheet generously with butter, garlic and chive mixture. 
  • Sprinkle with the parmesan and breadcrumbs to cover evenly.
  • Roll up the sheet tightly, as you would with a cinnamon swirld, and cut into slices (about 3cm thick)
  • Bake for 14 minutes or until golden brown. 
  • Remove and serve hot or at room temperature!

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