As a nod to Valentines Day being as it is just around the corner, I had a little fun with these savoury pinwheel hearts. I am sure many of you will be able to make them look better than I did! With a simple roasted capsicum/bell pepper, sunflower seed and cream cheese filling, they are a great lunchbox filler. I personally think they taste best the day they are made. Mr Jones likes them the next day. Mini Jones seems to like them both days – as long as I don’t add all the garlic at the moment – much to my relief!
Savoury Pinwheel Hearts
1/2 red capsicum/bell pepper, roasted*
1 clove garlic, roasted with capsicum - optional, Mini Jones is not a fan of garlic at the moment so I leave it out
2 sheets puff pastry, defrosted if frozen
1 dsp sunflower seeds
1 tbsp cream cheese - optional if dairy free/vegan
2 tbsp grated cheddar cheese - optional if dairy free/vegan
Preheat the oven to 180˚C/ 360˚F
Line a baking tray with baking parchment/paper.
To make the filling, place the roasted peeled capsicum, roasted garlic (if using), sunflower seeds and cream cheese in a mini blender and blend until smooth.
Take one sheet of puff pastry and spread half the capsicum mixture over it, then sprinkle over half the grated cheese, if using.
To make hearts: tightly roll from one side until you reach halfway, then tightly roll from the other side, meeting in the middle. Chill in fridge 10-15 minutes, then slice into 1cm thick slices and pinch the middle to make a point. Place on lined tray.
To make pinwheels: tightly roll. Chill in fridge 10-15 minutes, then slice into 1cm thick slices. Place on lined tray.
Bake for 15 minutes until puffed and lightly golden.
These savoury pinwheels can be frozen.