Pesto Pinwheels
Makes 12 – 14
Ingredients
- 450g plain white flour
- 1 tsp sugar
- 1 level tsp bread soda (baking soda)
- ½ tsp salt
- 3 tbsp chopped fresh thyme (or parsley / chives)
- 3 tbsp chopped black olives
- 3 tbsp chopped sundried tomatoes
- 350 – 420 ml / 12 ½ – 15 fl oz approximately sour milk or buttermilk
- 150g feta cheese, crumbled
- Leftover jar pesto
Method
- Preheat oven to 230˚C /200˚C fan/Gas 8
- Sieve all the dry ingredients. Mix in the fresh chopped thyme, olives and sundried tomatoes. Making a well in the centre, pour in most of the sour milk and mix to a soft dough. If more milk is needed, add now. When mixed, turn out on to a floured surface. Flatten slightly.
- Using your rolling pin, roll out in a rectangular shape to about 1cm in height.
- Spread the pesto over the top, sprinkle the feta cheese and roll the dough up (like a swiss roll).
- It is possible to bake the dough like this to form a spiral loaf.
- Otherwise, cut into slices of about 2cm/2 ½ cm. Lie flat on a floured baking tray and flatten slightly by hand.
- Bake for 10 – 15 minutes approximately. Baking time depends on the size of pinwheels cut. They should be firm to touch and golden brown in colour.