Made from just 3 ingredients, these cheese and tomato pinwheels are the easiest kids snack or lunchbox filler!
Like ham and cheese pinwheels, cheese and marmite pinwheels and spinach pesto pinwheels, these vegetarian puff pastry pinwheels are so useful for last minute kids lunches or lunch boxes. They are made with ingredients I always have in the fridge and freezer, making them especially useful for emergency school lunches!
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Ingredient notes and substitutions
These are the three basic ingredients needed to make the pinwheels.
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Puff Pastry – here in Australia I use sheets of frozen puff pastry which weigh 160g (5.5 oz) each. If you are in the UK, a sheet often weighs 320g so will make double the amount of pinwheels, or cut the pastry in half. If you buy blocks of puff pastry then use 160g puff pastry and roll out to a square that is approx. 25cm x 25 cm (9.8″ x 9.8″)
- Tomato paste – also known as tomato puree – this gives a tomato flavour without adding much liquid, which can result in soggy pinwheels.
- Cheese – I often block mild cheddar cheese or tasty cheese, if you have a strong cheddar that would also be lovely.
How to make these puff pastry pinwheels from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Defrost your puff pastry and roll out if necessary. Spread the tomato paste out in an even layer all over the pastry. Sprinkle over the grated cheese.
- Take one edge of the pastry and roll up tightly in to a log shape. Cover with cling film and place in the fridge to set. This is optional but helps you cut round pinwheels rather than ending up with squished shapes. Using a sharp knife – I find a sharp serrated bread knife works well – carefully slice 1 cm (⅓ inch) thick slices. Place the pinwheels on a lined baking sheet, with room in between to allow for the pinwheels to spread.
- Bake in the preheated oven until the pastry is golden brown and the cheese bubbling.
FAQ
Yes! I often add ¼ finely chopped small capsicum / red pepper, or a finely chopped spring onion over the cheese. You could also add a couple of spoonfuls of sweetcorn, just make sure it is well drained.
Make sure to roll the pinwheels tightly – if you don’t roll them tightly enough the pinwheels can burst open during cooking.
My recipe tips
- Adding vegetables – sprinkle half a small finely chopped red pepper / capsicum over the cheese before rolling up.
- If the pastry is warm – place the rolled pinwheels in the fridge, covered to prevent them from drying out, for 15 minutes. This will allow you to slice it neatly.
Make ahead/storage
These pinwheels are at their best served fresh, however they can be stored in the fridge, covered, for up to 3 days, or frozen for up to a month. They defrost quickly!
Why not try…
You may also like these other school lunch ideas:
Cheese and Tomato Pinwheels
Author: Robyn
Equipment
- 1 baking tray or baking sheet
Ingredients
- 1 sheet puff pastry if frozen, thaw
- 2 teaspoons tomato puree tomato paste
- 75g (⅔ c) cheddar cheese or tasty cheese grated
Instructions
- Preheat the oven to 190℃ fan / 210℃ / 410℉.
- Line a baking tin / baking sheet with baking paper.
- Spread the tomato puree evenly over the puff pastry sheet.
- Sprinkle the grated cheese over the tomato puree in an even layer.
- Taking one edge of the puff pastry, roll it up into a tight log. Cover with cling film and place into the fridge for 15 minute to chill (optional).
- Using a sharp knife, slice into 1 cm (⅓ inch) thick slices.
- Place the pinwheels on to the lined tray, leaving room in between them, and place in the preheated oven. Bake for 15-18 minutes, until golden.
- Cool slightly on the tray before serving.
- Serve warm or at room temperature. Can store in the fridge, covered, for up to 3 days, or freeze.
Notes
- Puff Pastry – here in Australia I use sheets of frozen puff pastry which weigh 160g (5.5 oz) each. If you are in the UK, a sheet often weighs 320g so will make double the amount of pinwheels, or cut the pastry in half. If you buy blocks of puff pastry then use 160g puff pastry and roll out to a square that is approx. 25cm x 25 cm (9.8″ x 9.8″)
- Tomato paste – also known as tomato puree – this gives a tomato flavour without adding much liquid, which can result in soggy pinwheels.
- Cheese – I often block mild cheddar cheese or tasty cheese, if you have a strong cheddar that would also be lovely.
- Adding vegetables – sprinkle half a small finely chopped red pepper / capsicum over the cheese before rolling up.
- If the pastry is warm – place the rolled pinwheels in the fridge, covered to prevent them from drying out, for 15 minutes. This will allow you to slice it neatly.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
R Johnson says
I made these pinwheels yesterday, did the cheese and tomato, absolutely delicious…Will be making these again but with ham and cheese plus onions.
Thanks
Robyn says
That’s great to hear you enjoyed the pinwheels 🙂 Onion sounds like a delicious addition!